Melt butter and chocolate together (over boiling water or microwave) ..cool slightly
Beat egg yolks with cocoa powder and a little water until thick and fluffy
add the cooled chocolate mixture to the egg yolks until combined
add the chopped/crushed nuts
Beat eggs until stiff peaks form then gradually add caster sugar
Gently fold egg whites into the chocolate mixture
pour into spring form pan. and bake for 50 minute 9or until cake pulls from the sides allow cake to cool in pan
Chocolate truffle mousse
METHOD
Melt chocolate over hot water. Stir till smooth
separate eggs
beat egg yolks until until thick and creamy and pour on warm chocolate. beat till smooth...cool
Beat cream to hold soft peaks fold into chocolate mixture
Beat egg whites until hold stiff peaks add sugar.
Fold egg whites mixture carefully into the chocolate mixture.I find it best to add a few spoons of egg white and stir them in well as to soften the mixture then you can carefully fold the rest through to keep as much air into mixture as possible.
Refrigerate for 5 hour or over night
TO ASSEMBLE
Remove cooled cake and place on serving dish . Carefully remove the paper.( this can be left if you are going to freeze the cake.
Pile the set chocolate mousse in to the cake cavity (the cake sinks as it cools forming a nice basin )
At this stage the whole cake can be frozen until needed. It only takes long to defrost.
Add whipped cream berries and a dusting of icing sugar just before serving.
NOTE: Chocolate truffle mousse to increase quantity