INGREDIENTS

INSTRUCTIONS

For Cake:  Preheat oven to 325F. 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  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
minutes.  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
cold.  Serves 12.  Bon Appetit December 1992  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 5286
Calories From Fat: 3573
Total Fat: 413.8g
Cholesterol: 1782.9mg
Sodium: 557.8mg
Potassium: 1312.9mg
Carbohydrates: 393.3g
Fiber: 19.5g
Sugar: 230.5g
Protein: 58.7g