cm square cake pan and line with paper.
Place chocolate, butter
Line a 7 inch springform pan with the chocolate cake, flattening with your hands to fill.
Combine heavy cream and chocolate over low heat, stirring, for 3 mins, or until chocolate melts and mixture is smooth. Add liqueur. Chill for 1 hour.
Beat chocolate mousse for 1-2 mins, or until mixture is thick. Transfer to prepared pan, smooth surface and chill for 3 hours, or until set. Transfer to a serving platter and dust with cocoa powder. Top with berries and serve.
Grease and line an 8 inch square cake pan with parchment paper. Line pan with chocolate sponge cake, trimming cake to fit pan, if necessary. Spread mousse over top and sprinkle with chocolate curls. Cover and chill for 3 hours, or until set.
Meanwhile, for coffee custard, combine coffee, vanilla custard, milk and powdered sugar. Microwave on High for 1 min, or until warm.
Remove cake from pan and cut into pieces. Serve with coffee custard.
n bourbon.
MAKE CHOCOLATE-BOURBON CAKE:
Preheat oven to 375
FOR CHOCOLATE ESPRESSO CAKE:.
Preheat oven to 350\
Prepare chocolate sponge cake batter and put in sheet pan. Bake according to package directions.
Remove from oven and roll jelly roll style and set aside.
nch cake pan
-inch square cake pan with 2
wo deep 8-inch round cake pans. Line bottom of pans
deep 8 inch round cake pan and line base and
ound cake pan with parchment paper. Combine butter, chopped dark chocolate, 1
Grease an 8 inch square cake pan and line with parchment
b>cake pan and line bottom with parchment paper.
Place the chocolate
utter, granulated sugar, semi-sweet chocolate, 1/2 cup water, coffee
t and you get a chocolate rubber ball.
Allow to
Prepare and bake cake mix according to package directions
00b0C
Heat the butter, chocolate, water and sugar in a
deep 23 cm square cake tin with melted butter or
22cm round cake tin.
Combine butter, chocolate, cocoa, coffee power
Grease a deep 22cm-round cake pan; line base and side