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Easy Chocomoon Cake
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2 Petite Douceur Sponge Cakes
60 g (2 oz) white or milk chocolate
125 ml (1/2 cup) whipped cream, cold and in stiff peaks
Fresh fruit pieces
Mint leaves
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| Melt the chocolate in a double boiler; blend in whipped cream. Cover the first cake with some whipped cream and garnish with fruit. Place the second cake on top; add a dollop of whipped cream mix and fruit; garnish with mint leaves. Slice into portions and serve. |
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