Chocolate Fudge Mousse Cake

-Source: Vogue Winter'88 Chocolate cake: 150g butter 150g cooking chocolate 5 eggs, separated 3/4 tablespoon cocoa a little water 150g caster sugar 1 cup crushed walnuts or pecans Mousse: 90g butter 90g chocolate 3 eggs, separated 1/4 tablespoon cocoa a little water 90g caster sugar 1 tablespoon liqueur eg. creme de menthe 2 tablespoons gelatine, dissolved in 1/3 cup water Garnish: chocolate rolls or flakes To make chocolate cake: melt butter and chocolate together and cool slightly. Beat egg yolks with cocoa and a little water until thick and fluffy. Beat egg whites and add sugar gradually Add melted chocolate mixture to egg yolks and, when combined, add chopped nuts. Fold in egg whites and spoon into a springform pan that has been lined with paper, buttered, and dusted with flour. Bake on the centre shelf of a preheated 180oC oven for 20 to 25 minutes or until the cake pulls away from the side

of the tin. Allow cake to cool in the tin. To make the mousse: follow the same method as the chocolate cake but add liqueur and gelatine at the end. To assemble: remove cake from the tin and place on a large plate. Lightly oil the removable ring of the springform cake tin and replace around the chocolate cake. Pour the chocolate mousse over the cake, cover and refrigerate for at least 12 hours. To serve: unmould chocolate mousse cake from ring and garnish with chocolate rolls or flakes. Bon Appetit-Exec.Chef Magnus Johansson EXEC.CHEF MAGNUS JOHANSSON From: Sherree Johansson Date: Mon, 08-0
-