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Whisky Mousse Cake (D, TNT)
Source: Food forum at YNET (web site of Yediot Achronot)
Yield: 1 10" cake

50g (about 2 oz.) chopped walnuts
100g (about 3 oz.) sugar
80g (about 2-1/2 oz.) butter
75g (2-1/2 oz.) self-raising flour

Whisky Mousse:
650ml (2 cups, plus another 5 oz.) whipping cream (divided)
20g (a little less than 1 oz.) instant pudding vanilla
45g (1-1/2 oz.) sugar
10g (2 tbsp.) instant coffee powder
150g (5 oz.) bittersweet chocolate
150g (5 oz.) milk chocolate
60ml (2 oz.) whiskey

100 ml (a little more than 3 oz. - you can measure on baby bottles) water
25g (1 oz.) sugar
20ml (less than 1 oz.) almond liqueur

50g (2 oz.) bittersweet chocolate
50g (2 oz.) milk chocolate
100ml (3 oz.) whipping cream

1 chocolate loaf cake, purchased or homemade (click here for recipes)

Make Base:
Mix all ingredients well together in mixer, using K-shaped handle, or in a food processor. Form a dough, and spread on a greased bottom of 26cm (10") springform pan.

Bake for 30 minutes in pre-heated 180°C (350°F) until golden. Remove and cool but do not remove from pan.

Make Whisky Mousse:
Put 500ml (2 cups) cream in pan with sugar and coffee. Bring to a first bubble stage (when you see the first bubble before the boiling) and remove from heat.

Add chocolates, whisky, and mix well until chocolate has melted. Put into FREEZER for 1-1/2 hours.

Whip remaining 150ml (5 oz.) cream with pudding powder, and add chocolate mixture. Whip until a firm mousse forms.

Make Syrup:
Mix all in a small pan and bring to a boil. Boil for 1/2 a minute more and remove from heat.

Make Frosting:
Mix all in a small pan, and melt on low heat (or by microwave).

Assembly (finally!!!):
Slice chocolate cake to 1cm (1/2") thick slices. Put on the base half mousse mixture. Cover with chocolate slices. Wet chocolate cake with syrup - use all of it. Put other half of mousse. Cover with frosting. Cool at least 2-1/2 hours before serving.

Poster's Notes:
Though the cake looks complicated, in reality it doesn't take a long time to make, though you need to allow some time for cooling between stages.

We don't like whiskey, but love all orange liqueurs. I decided to use it also instead of the almond liqueur, because I was afraid the almond and orange flavor might clash.

Instead of using a regular springform, I used just the sides. I put it on aluminum foil, and tucked the ends into the sides - forming a pan. I took it off before moving to a serving plate.

Since most of the cake here is chocolate, you might consider using a good quality chocolate.

Posted by Raya Tarab, Z'L

Nutritional Info Per Serving: N/A