Double-Chocolate Tangerine Mousse Cake
| Yield: | 1 servings |
| Categories: |
| CAKE | ||
| 1 | c | Unsalted butter; (2 sticks) |
| 9 | oz | Bittersweet; (not unsweetened) or |
| ; semisweet | ||
| ; chocolate, chopped | ||
| 3/4 | c | Sugar |
| 5 | lg | Eggs |
| 1/2 | c | Ground toasted hazelnuts |
| MOUSSE | ||
| 3 | c | Strained fresh tangerine or orange juice |
| 1/3 | c | Sugar |
| 2 1/2 | ts | Unflavored gelatin |
| 3 | tb | Fresh lemon juice |
| 14 | oz | Imported white chocolate; (such as Callebaut |
| ; or Lindt), chopped | ||
| 6 | tb | Sour cream |
| 2 | c | Chilled whipping cream |
| 9 | oz | Imported white chocolate; (such as Callebaut |
| ; or Lindt) | ||
| Unsweetened cocoa powder | ||
| Fresh raspberries | ||
| Fresh mint sprigs |
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