MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Truffier au Chocolat a la Cafe de Paris
  Categories: Desserts
       Yield: 16 servings
  
       1    9 inch chocolate layer cake
       8 oz White fondant
       2 lb Semi-sweet chocolate
       2 c  Whipping cream
  
   With a serrated knife or thread, cut cake into two layers and place one
   layer in a 9 inch springform pan.
   In a double boiler, over hot water, melt chocolate and fondant. Or, use a
   microwave oven to melt the ingredients, allowing 12 minutes for chocolate,
   20 seconds for fondant - medium power.
   Heat 1/2 cup cream to lukewarm. If using a microwave, allow 30 seconds.
   Beat the remaining chilled cream until it forms soft peaks; set aside.
   In a large bowl, combine warm cream with fondant and melted chocolate. Stir
   until ingredients are evenly blended and the temperature is reduced to
   lukewarm.
   Beat the soft chocolate mixture and gradually incorporate the whipped
   cream.
   Spoon one-half of the creamy chocolate mixture over cake. Top with second
   layer of cake. Complete by spreading the second half of the chocolate
   mixture over top. Refrigerate the cake for 8 to 12 hours.
   Serve chilled with whipped cream and chocolate curls.
   Serves 16.
   From The Gazette, 90/12/12. The recipe is from Chef Steven McKeown at the
   Cafe de Paris, 66 St. Louis in Quebec City.
  
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