---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Fudge Mousse Cake
 Categories: Cakes
      Yield: 1 Servings
 
  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.

  Bon Appetit-Exec. Chef Magnus Johansson

  Source: Vogue Winter'88
 
  From: Sherree Johansson
  Date: Mon, 08-0
 
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