LOUISE'S CHOCOLATE MOUSSE CAKE

(Recipe courtesy of Jeremiah Towers, Stars Restaurant, San Francisco)

Crust:

3 oz toasted and coarsely chopped walnuts

4 oz toasted and coarsely chopped pecans

1/2 cup firmly packed brown sugar

pinch ground cinnamon

4 oz (1 stick) sweet butter, melted

10" springform pan

To make crust, combine the walnuts and pecans with the brown sugar and cinnamon in a stainless steel bowl. Stir in the butter. Press the nut mixture into the bottom of the springform pan. Refrigerate the crust for 1/2 hour, until firm.

Mousse Cake:

16 oz semi-sweet chocolate (Ghiradelli)

4 oz unsweetened chocolate (like Baker's)

6 oz (1 1/2 sticks) soft sweet butter

3/4 cup sugar

6 large eggs

1/4 cup heavy whipping cream

1/2 tsp. vanilla extract

To make the cake, melt the chocolate in the top half of a double boiler.

While the chocolate is melting, combine the butter and sugar in the bowl of an electric mixer. Using the paddle attachment, cream on medium speed until the mixture is light and fluffy.

Switch to the whisk attachment and add the eggs, two at a time, mixing well after each addition. Scrape the sides of the bowl, increase to medium-high sjpeed, and whip for 2 min, until the egg mixture doubles in size (it will look pale yellow, thickened).

Whisk the melted chocolate until it has cooled slightly. It should be warm but not hot.

Whisk the chocolate into the egg mixture on medium-low speed. Scrape the sides and bottom of the bowl and continue to mix until the chocolate is fully incorporated. Stir in the cream and vanilla extract.

Spread the mousse filling in the springform pan on top of the crust. Refrigerate the cake until firm, 6 hours to overnight (overnight is best).

Topping:

1 cup heavy whipping cream

2 T sugar

To make the topping, put the cream and sugar in the bowl of an electric mixer. With the whisk attachment, whip on high speed until soft peaks form. Spread the whipped cream on top of the cake. Unmold the cake from the pan by running a hot dry knife around the inside edge of the pan and then releasing the latch from the springform. Slice the cake with a hot dry knife (dip the knife in hot water and then dry it off).