Method
Make the cake by melting the chopped chocolate and marzipan with the milk in a pan, stirring until smooth. Beat in the flour and egg yolks. Whisk egg whites stiffly then with the sugar until as stiff again; fold into mixture divide between the shallow tins. Bake at Gas mark 4, 180°C, 350°F for about 50 minutes until firm. Cool slightly before turning out. Melt half the chocolate for the filling, then stir in egg yolks, sugar and liqueur. Add gelatine dissolved in 2 tablespoons of hot water. Fold in the whisked egg whites and half the cream. Place one cake in the deep tin, pour over the filling and place the other cake on top. Refrigerate to set. Later, invert onto a plate. Whip remaining cream, spread some over the top and sides, pipe whirls round the edge. Coat sides with grated chocolate, melt remainder and make leaves to complete the decoration. Dust with cocoa. Serve as a cake or dessert.

Thanks to
Nathaniel Kelly from the United Kingdom for submitting this Memorable Chocolate Mousse Cake recipe.

Added on 23 July 2008.