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Name: Boule Noire
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 9-inch or 10-inch chocolate; 1 Potato peeler; (peeler/corer; 1 Piece; (approximately 3; 9 Inch or 10-inch cardboard; 1 Mix chocolate mousse-; 1 12-inch cardboard cake

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INGREDIENTS

2 9-inch or 10-inch chocolate
1 Potato peeler; (peeler/corer
1 Piece; (approximately 3
9 Inch or 10-inch cardboard
1 Mix chocolate mousse-
1 12-inch cardboard cake

Servings

INSTRUCTIONS

Place 9 or 10-inch cake layer on 9 or 10-inch cardboard trim top flat. Slice layer in half. Remove top half to side. Spread layer of mousse (thickness o taste) on bottom half. Replace top half. Spread another layer of mousse on top half. Place second layer on top of first. Trim top. Slice in half and repeat filling procedure. Ice cake with remaining mousse. Place iced cake on 12-inch cardboard or serving plate. Refrigerate until ready to decorate with curls. To make curls: Soften chocolate in microwave on low/med-low setting. Chocolate must soften gradually and must not melt. "Peel" chocolate on longest side toward you. While chocolate peel is still malleable, form it into a curl. Place chocolate curls onto iced cake, pressing each lightly into the mousse icing. Start at the bottom of the cake and work toward the center top. Refrigerate until ready to serve. Recipe by: Madeline Lanciani, TVFN Show #DJ9177 Posted to MC-Recipe Digest by "Karen Sonnessa" on Feb 13, 1998

NOTES

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Boule Noire

2 9-inch or 10-inch chocolate
1 Potato peeler; (peeler/corer
1 Piece; (approximately 3
9 Inch or 10-inch cardboard
1 Mix chocolate mousse-
1 12-inch cardboard cake

Place 9 or 10-inch cake layer on 9 or 10-inch cardboard trim top flat.  Slice layer in half. Remove top half to side. Spread layer of mousse  (thickness o taste) on bottom half. Replace top half. Spread another layer  of mousse on top half. Place second layer on top of first. Trim top. Slice  in half and repeat filling procedure. Ice cake with remaining mousse. Place  iced cake on 12-inch cardboard or serving plate. Refrigerate until ready to  decorate with curls.    To make curls:    Soften chocolate in microwave on low/med-low setting. Chocolate must soften  gradually and must not melt. "Peel" chocolate on longest side toward you.  While chocolate peel is still malleable, form it into a curl. Place  chocolate curls onto iced cake, pressing each lightly into the mousse  icing. Start at the bottom of the cake and work toward the center top.  Refrigerate until ready to serve.    Recipe by: Madeline Lanciani, TVFN Show #DJ9177    Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>  on Feb 13, 1998

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.