A Five Star Dessert

We made a decadent Chocolate Silk for dessert. Chocolate Silk is incredibly rich, so don't cut large pieces. This is personally one of my favorite desserts. The recipe came from Stars Dessert cookbook.

Chocolate Silk

Crust:
3 oz toasted and coarsely chopped walnuts
4 oz toasted and coarsely chopped pecans
1/2 C firmly packed brown sugar
Pinch of cinnamon
4 oz (1 stick) sweet butter, melted

Mousse Cake:
20 oz extrabittersweet chocolate
6 oz (1 1/2 sticks) soft sweet butter
3/4 C sugar
6 large eggs
1/4 C heavy whipping cream
1/2 tsp vanilla extract

Topping:
1 C heavy whipping cream
2 Tbl sugar

To make crust:
Combine the walnuts and pecans with the brown sugar and cinnamon in a stainless steel bowl. Stir in the melted butter. Press the nut mixture into the bottoom of a 9" springform pan.

Refrigerate the crust for 1/2 hour, until firm.

To make the mousse cake:
Melt the chocolate in the top half of a double boiler.

While the chocolate is melting, combine the butter and sugar in the bowl of an electric mixer. Using the paddle attachment, cream on medium speed until the mixture is light and fluffy.

Switch to the whisk attachment and add the eggs 2 at a time, mixing well after each additon. Scrape the sides of the bowl, increase to medium-high speed, and whip for 2 minutes, until the egg mixture increases slightly in volume.

Whisk the melted chocolate until it has cooled slightly. It should be warm but not hot.

Whisk the chocolate into the egg mixture on medium-low speed. Scrape the sides and bottom of the bowl and continue to mix until the chocolate is fully incorporated. Stir in the cream and vanilla extract. Spread the mousse filling in the springform pan on top of the crust. Refrigerate the cake until firm, 6 hours to overnight.

To make the topping:
Put the cream and sugar in the bowl of an electric mixer. With the whisk attachment, whip on high speed until soft peaks form. Spread whipped cream on top of the cake. Unmold the cake from the pan by running a hot dry knife around the inside edge of the pan and then releasing the latch from the springform. Slice the cake with a hot dry knife. (Dip the knife in hot water and then dry it off.)