Boule Noire Recipe

• 2 x 9-inch or possibly 10-inch chocolate cake layers, well chilled
• 1 x Mix chocolate mousse- softened
• 1 piece , (approximately 3 pounds) semi sweet or possibly bittersweet chocolate
• 9 x Inch or possibly 10-inch cardboard cake circle
• 1 x 12-inch cardboard cake circle or possibly 12-inch or possibly larger serving plate
• 1 x Potato peeler, (peeler/corer type)

1. Place 9 or possibly 10-inch cake layer on 9 or possibly 10-inch cardboard trim top flat.
2. Slice layer in half.
3. Remove top half to side.
4. Spread layer of mousse
5. (thickness o taste) on bottom half.
6. Replace top half.
7. Spread another layer of mousse on top half.
8. Place second layer on top of first.
9. Trim top.
10. Slice in half and repeat filling procedure.
11. Ice cake with remaining mousse.
12. Place iced cake on 12-inch cardboard or possibly serving plate.
13. Chill till ready to decorate with curls.
14. To make curls:Soften chocolate in microwave on low/med-low setting.
15. Chocolate must soften gradually and must not heat.
16. "Peel" chocolate on longest side toward you.
17. While chocolate peel is still malleable, form it into a curl.
18. Place chocolate curls onto iced cake, pressing each lightly into the mousse icing.
19. Start at the bottom of the cake and work toward the center top.
20. Chill till ready to serve.

chocolate cake layers, mix chocolate, semi sweet, cake circle, cake circle, peeler

Taken from cookeatshare.com/recipes/boule-noire-89464 (may not work)