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Elegant Chocolate Mousse Cake

"An elegant presentation for all chocolate fanatics. You can adapt for unique activities via adding chocolate hearts for Valentine's Day or Christmas trees for Christmas, etc."

Ingredients :

Crust:
3 cups chocolate wafer crumbs
10 tablespoons butter, melted
Filling:
1 pound semisweet chocolate, chopped
2 eggs
four eggs, separated
2 cups heavy whipping cream
6 tablespoons confectioners' sugar
Topping:
2 cups heavy whipping cream
1/four cup confectioners' sugar, or to taste
2 tablespoons orange liqueur (including Grand Marnier®) (optional)

Instructions :

Prep : 30M	Cook : 12M	Ready in : 6H55M

Mix chocolate wafer crumbs and butter collectively in a bowl. Press over the bottom and up the perimeters of a ten-inch springform pan. Freeze till firm, 20 to half-hour.
Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the edges with a rubber spatula, approximately 5 mins. Remove from warmness.
Whisk 2 eggs and 4 egg yolks in a bowl. Gradually pour in melted chocolate, whisking constantly, till nicely mixed.
Beat egg whites in a pitcher, metal, or ceramic bowl till stiff peaks form.
Beat cream in a calming glass or steel bowl with an electric mixer till foamy. Add 6 tablespoons confectioners' sugar; preserve to beat until soft peaks form.
Fold one-1/3 of the egg whites and one-third of the whipped cream into the chocolate mixture till lightened. Fold in final egg whites and whipped cream till very well included. Pour into the crust.
Chill cake until mousse is set, 6 hours to overnight.
Combine 2 cups heavy cream, 1/four confectioners' sugar, and orange liqueur in a massive bowl; beat until stiff peaks form. Spoon into a pastry bag fitted with a celeb tip. Pipe whipped cream rosettes to garnish every slice.

Notes :

Substitute liqueur of desire for the orange liqueur.
You can freeze the cake, tightly wrapped with plastic wrap, until the night time before serving. Thaw in the fridge.
You may also use pasteurized egg whites, or you could omit them for a slightly denser mousse.

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