CHOCOLATE CRUNCH MOUSSE CAKE

By gaster16

Ingredients

• Crust and Garnish:
• 5 oz. bittersweet or semisweet chocolate chopped
• 1 cup rice krispies cereal
• 1/3 cup finely chopped walnuts
• Mousse:
• 9 oz. bittersweet ot semisweet chocolate chopped
• 1/2 cup unsalted butter cut up
• 4 eggs
• 1/4 cup sugar
• Topping:
• 1/2 cup whipping cream
• 2 teaspoons sugar

Preparation

Step 1

Line bottom of 8” springform pan with parchment paper. Melt 5 ounces of chocolate in medium bowl set over savepan filled with 1” almost simmering water (bowl should not touch water). Stir frequently until almost melted. Remove from eat, stir until melted. Str in cereal and nuts until completed coated.

Drop about 14 tablespoons of the mixture over bottom of pan, carefully spread into thin layer. Spread remaining mixture over parchment lined baking sheet into thin lay, Refrigerate until hardened.

Meanwhile melt 9 oz. chocolate and butter in large bowl set over saucepan filled with 1” almost simmering water, bowl should not touch water. Stir frequently until almost melted. Remove from heat stir until melted. Whisk eggs and 1/4 cup sugar in large bowl until well blended. Whisk in 1/4 cup water. Place bowl in skillet of barely simmering water, whisk constantly until mixture reaches 160 degrees 2-4 minutes. Remove bowl.

Beat egg mixture at high speed 3-4 minutes or until it resembles softly whipped cream. Fold 1/4 of the mixture into chocolate. Fold in half of the remaining mixture until nearly blended. Fold in remaining mixture until nearly blended. Fold in remaining mixture just until blended. Spread over crust. Refrigerate overnight or until firm.

Beat cream and 2 teaspoons sugar in medium bowl at medium high speed until firm but not stiff peaks form, spread over mousse. Run thin kinfe or spatula around sides of pan to loosen cake, remove pan sides. Break refrigerated chocolate mixture into large pieces and garnish cake. Store in refrigerator