Chocolate ruffle cake pt4

Yield: 1 Servings

Measure Ingredient
\N \N See part 1

Slip the point of a small knife under one edge of the chocolate-coated strip[ and grab the edges of the strip with your fingers.= Slide your free hand under the stip and grab the other end. Lift the strip and fit it neatly around the cake, positioning it so that the chocolate side is against the cake. Press one end against the cake and leave the other end standing away from the cake at the point where it would overlap if you pressed it closed. Slip a small piece of waxed paper into this spot, just to hold your place.

Chilling the Wrapped Cake -- Refrigerate the cake of at least 1 hour, until the chocolate hardens.

Finishing the Wrapped Cake -- Place the cake on the decorating turntable and spread the remained creme fraiche over the top, spreading it out to the edge of the band.

Remove the chocolate ruffles from the refrigerator and, beginning at the outside edge, arrange the ruffles in a circle, planting them gently in the creme fraiche and allowing their frilly edges to extend beyond the cake's rim. Continue to arrange the ruffles in slightly overlapping concentric circles until the creme fraiche is covered. Put the reserved perfect raspberry in the center of the cake and chill the cake for about 15 minutes, until firm (or up to 6 hours, if necessary), before removing the plastic and serving.

To remove the plastic on the chocolate band, discard the waxed paper "place keeper" and peel away an inch of the plastic from the end of the band attached to the cake. Put a dollop of melted chocolate on that end to act as glue and overlap the other end of the band, pressing lightly to seal it.

Carefully remove the plastic. If the plastic sticks, put the cake back in the refrigerator for about 10 minutes, then try again.

To cut the cake, dip a long sharp serrated knife into hot water, wipe it dry, and cut straight down. Since the first piece is often difficult to remove, it's best to make it a generous, easier-to-remove slice.

Storing -- Although the parts of the cake can be made well in advance, the assembled cake should be served the day it is made.

Posted to EAT-L Digest 20 October 96 Date: Mon, 21 Oct 1996 10:30:07 -0400 From: Rosebud <janetm@...>

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