Chocolate Mousse Cake

This was so easy, I couldn't believe it. Very rich and way too big for just a family. We each had a small piece for 4 days and still had to throw away 1/2 of it in the end. Next time (if making it for the family or for dinner with friends) I would halve the mousse part or layer it with sponge fingers to reduce the richness. Would be great as is at a party though as goes a long way.

600gms chocolate

500mls cream

2 tblspns corn syrup/glucose syrup

3 tblspns brandy or rum

1/2 pkt Gingernut biscuits - crushed

Line a deep cake tine with baking paper and lightly spray it. Sprinkle crushed gingernuts (or biscuits of your choice) on the bottom.

Whip cream till soft peaks form - set aside.

Melt chocolate and corn syrup together (I did this in the microwave on high 1 minute, then burst of 10 seconds till done, stirring after each burst. Add brandy/rum and quickly stir through. Ad 1/2 the whipped cream and fold through gently. Add remaining cream and gently stir through. Pour mixture into tin carefully (so as not to disturb the biscuit crumbs too much). cover with glad wrap and refrigerate overnight. Leave in fridge till ready to serve.

To serve, place plate over tin and invert. Peel off baking paper. The biscuit crumbs will now be the top of the cake. Garnish as you wish. Slice as required - store remaining cake in fridge.

Yum, Yum, Yum!