Chocolate Nougat

Whip the cream till soft peaks form, keep aside.

Melt the chocolate over a double boiler till it is smooth. cool slightly.

Fold the cream into the warm chocolate and mix well. keep aside.

Soak one layer of sponge with the soaking syrup. the other layer is not needed.

Wrap a 75 mm. (3") strip of greasproof paper around the edge of the soaked sponge.

Pour the topping mixture onto this lined sponge.

Refrigerate for 2 to 3 hours till the topping has set.

Peel off the greaseproof paper strip carefully.

Coat the sides with praline.

Serve chilled.