Chocolate Holiday Cake

Process	Instructions
1. Slice	With a long serrated knife slice the cake twice to get three layers. (The top crown is the bottom layer and the bottom flat layer is the top).
2. Brush	Moisten the first layer with 1/3 of the Rhum Syrup.
3. Spread	Spread 1/2 of the Chocolate Pastry Cream across the layer.
4. Repeat	Press on the center slice and repeat step #2 and #3. Press on top layer firmly and moisten with the remaining syrup.
5. Hide	With a stainless steel spatula hide the crumbs with a thin layer of the soft Ganache, then chill.
6. Apply	Heat the ganache in a Bain Marie until very liquid. Pour the remaining Ganache and spread evenly to cover the top entirely.
7. Apply	Working over a bowl of chocolate sprinkles press them onto the side to finish the cake.
8. Garnish	Apply any seasonal Holiday garnish to decorate the top.
Additional Comments:	You will find the detailed guide to make the French Chátaigne in the Photo Album.

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