Recipe - Tia Maria Choc Mousse Cake

1 Chocolate sponge cake
(brought,baked
whatevermust fit into your
spring form tin)

SYRUP
One half cup Water
2 teaspoon Sugar
One half cup Tia Maria

MOUSSE
One half cup Boiling water
1 tablespoon Gelatine
One fourth cup Tia Maria
200 g Chocolate
3 lg Eggs separated
300 ml Cream
Icing sugar for dusting
(fine sugar)

Check your cake fits into the tin. Split cake into 4 layers. Boil the water
and sugar together for 5 mins,remove from heat add Tia Maria and leave to
cool. Meat the chocolate,dissolve the gelatine in the boiling water and
stir in the One fourth cup of Tia Maria.Pour this into the chocolate and mix
well.Add egg yolks and mix again.Beat whites till stiff and fold into choc
mix.Beat cream and fold into choc mix too. Place in fridge and leave till
starting to set,about 30 mins. Place the bottom layer of cake into the
tin.Brush well with syrup.Spoon a 1/3 of the mousse over cake.Place another
slice of cake on top of the mousse. Brush with more syrup and 1/3 more
mousse.Repeat.Finally the last layer of cake and the rest of the
syrup.Refridge overnight until ready to serve. Run a knife round tin,
invert onto plate, dust with sugar and serve.

Posted to TNT Prodigy's Recipe Exchange Newsletter by "Keith McPhee"
kmcphee@globe.net.nz on 3 No, v 1997