---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 1 Servings
            -Source: Vogue Winter'88
   Chocolate cake: 150g butter 150g cooking chocolate 5 eggs, separated 3/4
   tablespoon cocoa a little water 150g caster sugar 1 cup crushed walnuts or
   pecans Mousse: 90g butter 90g chocolate 3 eggs, separated 1/4 tablespoon
   cocoa a little water 90g caster sugar 1 tablespoon liqueur eg. creme de
   menthe 2 tablespoons gelatine, dissolved in 1/3 cup 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
   180oC 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 gelatine 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
   From: Sherree Johansson               Date: Mon, 08-0