Boule noire

Yield: 4 servings

Measure Ingredient
2 \N 9-inch or 10-inch chocolate
\N \N Cake layers, well chilled
1 \N Mix chocolate mousse-
\N \N Softened
1 \N Piece (approximately 3
\N \N Pounds) semi sweet or
\N \N Bittersweet chocolate
9 \N Inch or 10-inch cardboard
\N \N Cake circle
1 \N 12-inch cardboard cake
\N \N Circle or 12-inch or larger
\N \N Serving plate
1 \N Potato peeler (peeler/corer
\N \N Type)

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.


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