Ingredients:
Crust:
3/4 c. Toasted and coarsely chopped walnuts
1 c. Toasted and coarsely chopped pecans
1/2 c. Firmly packed brown sugar
1 stick Butter
Mousse Cake:
3 c. Extra bittersweet chocolate
6Tbls. Soft sweet butter
3/4 c. Granulated Sugar
6 Eggs
1/4 c. Heavy whipping cream
1/2 tsp. Vanilla Extract
Instructions:
For the crust:
Combine the walnuts and pecans with the brown sugar and
cinnamon in a stainless steel bowl. Stir in the melted
butter. Press the nut mixture into the bottom of the spring
form pan. Refrigerate for a half hour.
For the mousse:
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 2 at a time, mixing well after each addition.
Scrape the sides of the bowl, increase to medium-high
speed, and whip for 2 minutes, until the egg mixture increases
slightly in volume.
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 spring form pan on top
of the crust. Refrigerate the cake until firm, 6 hours
or overnight.
