Return to Main Recipes Page/Return to Home Page

Picasso Cake (D, TNT)
Source: Unknown
Serves: 8-10

100g (3-1/2 oz.) bittersweet chocolate
3 tbsp. water
4 eggs, separated
1/2 cup sugar
100g (3-1/2 oz) walnuts, chopped
2 tbsp. flour

Mousse filling:
100g (3-1/2 oz) bittersweet chocolate
3 tbsp. water
1 cup heavy cream

2 tbsp. sugar
2 tbsp. water
2 tbsp. cocoa powder
3 tbsp. butter
50g (about 1-1/2 to 2 oz.) bittersweet chocolate

Preheat oven to 180°C/350°F. Grease and wax-paper the bottom of a 10" springform pan.

Melt the chocolate in a double boiler or in the microwave, add the water and mix well. Beat egg whites stiff with the sugar. Fold in the chocolate, nuts and flour. Spoon mixture into the pan and bake for 40 minutes. When the cake is baked it sinks in the middle. Cool completely.

Mousse filling:
Melt chocolate as before and add water. Whip the cream and gradually add the chocolate while whipping. Spoon the mousse onto the base, ice and keep chilled.

Put sugar and water in a small pot and heat to melt the sugar. Add cocoa, butter and chocolate and cook while stirring until the mixture is smooth. Using a spoon, drizzle on the cake. Grated chocolate or chocolate curls can be substituted for the icing.

Posted by Tsippi Jelingold

Nutritional Info Per Serving: N/A