Chocolate-Covered Cake with Fresh Fruit

Two 8-inch (20-cm) cakes, one chocolate and one vanilla, are each split into two layers. Alternate layers are sandwiched together and covered with whipped dairy cream flavored with melted chocolate. The cake is then completely coated in melted semisweet chocolate to give a luxurious glossy finish and decorated with chocolate-dipped fresh fruit and chocolate leaves.

How to Dip Fruit 

1. Make sure the fruit is dry and at room temperature

2. Hold the stalk end of the fruit and carefully dip the fruit into the melted chocolate.3. Gently shake the fruit to allow the excess chocolate to fall. 4. Leave the dipped pieces of fruit to set on baking parchment.

Did You Know? 

Always ensure that anything you want to coat with or dip into chocolate is at room temperature or the chocolate will set before coating smoothly
A selection of colorful fruits, half-dipped in either semisweet, milk, or white chocolate, looks very appealing

How to Make Chocolate Leaves

1. Choose small, firm leaves with well-defined veins from flowers, herbs, or other types of plants. Use the leaves when they are still fresh and dry them thoroughly with paper towels.
2. Using a medium-size paintbrush, thickly coat the underside of each leaf with melted chocolate. Do not paint over its edge, or the leaf will not peel away from the chocolate
3. Place the leaves on parchment paper, chocolate side up, in a cool place to set

4. Just before using the chocolate leaves as decorations, peel the real leaves away from the chocolate and discard.

Piping with Chocolate

Melted chocolate is quite difficult to pipe through a metal tube because the coldness of the metal sets the chocolate before it can be piped. One way around this is to add a few drops of glycerin to the chocolate to thicken it (rather than allow the chocolate to cool and thicken) and then pipe it through a tube as quickly as possible. If the chocolate does start to set, warm the piping tube in your hands. If you only need to pipe simple decorative threads or chocolate outlines (for piped chocolate pieces and chocolate run-outs, for example), use a parchment-paper piping bag with the end snipped off to a point. The simplest solution of all is to use chocolate hazelnut spread because it has the ideal consistency.
Using Chocolate Spread Fit a parchment-paper piping bag with a small star tube, fill the bag with chocolate hazelnut spread, and use it to pipe attractive borders.Always choose simple shapes for offset piping: stylized flowers work well for piped pieces, and animals, hearts, flowers, bells, horseshoes, numbers, or letters are ideal choices for run-outs. Cookie cutters make excellent templates for these types of designs.

See also  Cabbage Roll Casserole

How to Pipe Chocolate Pieces 

1. Draw the chosen designs on a piece of paper. Place parchment paper on top of your drawing paper and secure the corners in place with tape.
2. Fill a parchment-paper piping bag with melted chocolate, fold down the top, and snip off the end. 3. Pipe fine threads of chocolate, following the outlines of your designs, or pipe freehand designs
4. Allow the chocolate to set and then carefully slide a thin icing spatula under each piece to loosen it from the paper and use for decorating.