This is not connected to my last blog, relax.  I made a promise not long ago to pass on my multiple layer frozen chocolate mousse cake, so hear it goes:

-In a food processor combine 15 pieces of Oreo cookie and 5Tbsp softened butter.

-Mix to form a paste consistency.

-Place the mixture in a spring form pan and even out to form a crust.

-In a sauce pan combine 10oz chocolate chips and 5Tbsp butter, melt and then let cool.

Separate 10 large eggs

-In a mixer beat egg whites with 1/3 cup sugar, allow to form stiff peaks, set it aside.

-Beat yolks, add 1 tsp pure vanilla extract and ½ cup sugar.

-Add chocolate chip mix to yolk mix.  Mix well.

-Fold in egg whites.

-Pour half of the mixture into the spring form pan and place the other half in the fridge.

-Bake at 350 degrees for 30 minutes.

-When the cake cools add the remainder of the mixture from the fridge.

Place in the freezer.

-Beat 1 container of dessert topping and 5 tsp icing sugar.

-In a sauce pan add 1 tsp instant coffee, 3 Tbsp butter and 5oz chocolate chips, let melt and cool.

-combine the chocolate mix with half of the dessert topping.

-Remove cake from the freezer, place the chocolate topping on top and return to freezer.

-1 hour later place the last “white” topping on the top of the cake.

-Garnish with chocolate liquor and chocolate shavings.  Return to the freezer.

Take out of the freezer 15 minutes before serving.

For our lactose-free friends, replace butter with margarine.

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