double-chocolate tangerine mousse cake
end the christmas celebration with this spectacular dessert: a dense 
fudge-like cake covered with a luscious white chocolate and tangerine 
1 cup  (2 sticks) unsalted butter
9 oz.  bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup  sugar
5 large  eggs
1/2 cup  ground toasted hazelnuts
3 cup  strained fresh tangerine or orange juice
1/3 cup  sugar
2-1/2 tsp  unflavored gelatin
3 Tbsp  fresh lemon juice
14 oz.  imported white chocolate (such as callebaut or lindt),
6 Tbsp  sour cream
2 cup  chilled whipping cream
9 oz.  imported white chocolate (such as callebaut or lindt)
  unsweetened cocoa powder
  fresh raspberries
  fresh mint sprigs
for cake: 
preheat oven to 325 f. butter 9-inch-diameter springform pan with 2 
1/2-inch-high sides. line bottom with parchment. butter parchment. dust 
pan with flour. melt butter and chocolate in heavy large saucepan over 
low heat, stirring constantly until smooth and melted. remove from heat 
and whisk in sugar, eggs and ground nuts. pour batter into prepared 
pan. bake cake until toothpick inserted into center comes out with very 
moist crumbs attached, about 45 minutes. cool completely on rack (cake 
will fall and crack). 
release cake pan sides. turn out cake onto work surface. peel off 
parchment. cut off outer 1/2-inch edge of cake. clean cake pan. 
reattach cake pan sides; brush sides of pan with vegetable oil. set 
cake in center of pan (there will be space around cake that will be 
filled in with mousse). refrigerate cake. 
for mousse: 
boil tangerine juice and sugar in heavy large saucepan until reduced to 
1 1/2 cups, about 20 minutes. 
  meanwhile, sprinkle gelatin over lemon juice in small bowl. let stand
10   minutes to soften.
add gelatin mixture to tangerine juice mixture and stir to dissolve. 
add 14 ounces white chocolate and whisk over low heat just until 
melted. whisk in sour cream. pour into large bowl. chill mixture until 
cool and thickened but not set, whisking occasionally, about 1 hour 45 
beat chilled whipping cream to stiff peaks. fold into white chocolate 
mixture. pour mousse over cake in pan, covering top and sides 
completely. refrigerate cake overnight. 
using vegetable peeler, shave 9 ounces white chocolate into thin curls 
(if white chocolate is too hard to shave, place briefly in warm place 
to soften slightly). run small sharp knife around pan sides to loosen 
cake. release pan sides. place cake on platter. sprinkle chocolate 
curls over top of cake. press more chocolate curls around sides of 
cake, covering completely. place cocoa powder in fine sieve. dust cocoa 
very lightly over chocolate curls. (can be prepared 1 day ahead. cover 
and refrigerate.) garnish cake with raspberries and mint sprigs. serve 
serves 12. 
(ID: 73511) Mirror: Fri, Sep 2, 2005

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