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Ingredients
- Chocolate Genoise
- Chocolate Mousse
- Chocolate Ganache Icing
- Meringue Mushrooms
- 4 ounces bittersweet chocolate
- Confectioners' sugar, for dusting
Preparation
Step 1
Make chocolate genoise and mousse, ganache icing, and meringue mushrooms.
Place cake, seam side down, on a serving platter; tuck parchment around it to keep platter clean while decorating.
In the top of a double boiler or in a heat-proof bowl set over simmering water, melt chocolate until smooth. Line a baking sheet with parchment. Spread melted chocolate 1/8 inch thick over parchment. Refrigerate until cold, 10 to 15 minutes. Roll paper back and forth until chocolate splinters; sprinkle over cake. Chill cake until ready to serve.
directions