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Article: French Silk
- Article from:
- The Washington Post
- Article date:
- April 18, 2007
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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French Silk
12 to 16 servings
This is a showstopper: a fudgelike mousse cake with a simple, no-
bake nut crust. Use pasteurized eggs if you are concerned about
eating uncooked eggs.
The cake can be made 2 days in advance and refrigerated. The
topping can be made up to 4 hours in advance, covered and
refrigerated. The cake can be fully assembled up to 2 hours before
serving. Adapted from "Classic Stars Desserts," by Emily Luchetti
(Chronicle, 2007).
For the crust
3 ounces walnuts, toasted (see TIP below)
4 ounces pecans, toasted
1/2 cup packed light brown sugar
Pinch ground cinnamon
4 ounces (1 stick) unsalted butter, melted and slightly cooled
For the filling
1-1/4 pounds bittersweet ...