Frozen Chocolate Mousse Cake

• 1 tsp. butter
• 1 TB. powdered sugar
• 3oz. package ladyfingers
• 6oz. package semi-sweet chocolate chips
• 3 TB. Grand Marnier
• 4 eggs, separated
• 1/4 cup sugar
• 1 cup heavy whipping cream

1. Grease a 8 inch springform pan with the butter. Sprinkle with powdered sugar and swirl to coat sides of pan.
2. Separate ladyfingers and line sides of pan. Crumble remaining cake and press into bottom of pan, and set aside.
3. Melt chocolate and Grand Marnier in double boiler or on low setting of your microwave, stirring till melted and smooth.
4. Transfer to a large mixing bowl and add yolks one at a time beating after each one. In second bowl, beat egg whites till they reach soft peaks. Gradually add sugar and continue beating till they are stiff.
5. In a third bowl beat the heavy cream till stffly whipped. Fold egg whites gently into whipped cream.
6. Then fold egg/cream mixture into choclate till thouroghly mixed but taking care not to deflate your mixture.
7. Pour into your prepared pan and put into freezer for at least 4 hours.
8. To serve, release springform sides, slice and serve. I like to garnish it with a dusting of powdered sugar,a strawberry,and a sprig of mint.

butter, tb, package ladyfingers, semisweet chocolate chips, tb, eggs, sugar, heavy whipping cream

Taken from www.epicurious.com/recipes/member/views/frozen-chocolate-mousse-cake-1208608 (may not work)