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February 2019

Desserts Recipes

Peanut butter Recipes

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Truffier Au Chocolat a La Cafe De Paris Recipe

Truffier Au Chocolat a La Cafe De Paris recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Truffier Au Chocolat a La Cafe De Paris recipe  PDF


1 9 inch chocolate layer cake
2 lb Semi sweet chocolate
8 oz White fondant
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 cram with fondant and melted chocolate. Stir until ingredients are evenly blended and the temperature is reduced to lukewarm. Beat the soft chocolate mi ture and gradually incorporate the whipped cream. Spoon one half of the creamy chocolate mi ture over cake. Top with second layer of cake. Complete by spreading the second half of the chocolate mi ture 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.

Truffier Au Chocolat a La Cafe De Paris recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
299 people have voted
Last Reviewed on 2019-02-18



Monday, Feb 18 2019 Download & Print Truffier Au Chocolat a La Cafe De Paris recipe  PDF   Desserts recipes RSS   Thumsb up

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1/2 c Butter 1/4 c Sugar 1/2 ts Vanilla 1 Egg, separated 1 c Flour 1/4 ts Salt 1 1/4 c Finely chopped nuts 1/4 c Raspberry jam to 18 minutes 1. Beat together butter and sugar in a mi er bowl. Add vanilla and egg yolk. Mi well. 2. Mi flour and salt, add to butter mi ture and mi well. Cover refrigerate at least 1 hour. 3. Heat oven to 325 degrees. Shape dough into 1 inch balls. Beat egg white lightly in a small bowl. Put nuts in another small bowl. Dip each ball into egg white, then roll in nuts. Put balls 1 inch apart on ungreased cookie sheet. Press t...

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