Tia maria choc mousse cake

Yield: 1 Servings

Measure Ingredient
1 \N Chocolate sponge cake (brought,baked whatever-must fit into your spring form tin)
½ cup Water
2 teaspoons Sugar
½ cup Tia Maria
½ cup Boiling water
1 tablespoon Gelatine
¼ cup Tia Maria
200 grams Chocolate
3 larges Eggs separated
300 millilitres Cream
\N \N 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 ¼ 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 ⅓ of the mousse over cake.Place another slice of cake on top of the mousse. Brush with more syrup and ⅓ 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@...> on 3 No, v 1997

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