Chocolate cake:
150 g Butter
150 g Cooking chocolate
5 Eggs; separated
3/4 tb Cocoa
A little water
150 g Caster sugar
1 c Walnuts or pecans; crushed
Mousse:
90 g Butter
90 g Chocolate
3 Eggs; separated
1/4 tb Cocoa
A little water
90 g Caster sugar
1 tb Liqueur eg. creme de menthe
2 tb Gelatin; dissolved in:
1/3 c 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 180 C 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 gelatin 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.
