Chocolate Cake Chocolate Mousse Candied Nuts Fudge Sauce Whipped Cream with Black Pepper

This chocolate cake is is so freakin' good I hope you try it out.

Cake:
3/4 cup Dark Cocoa
2 1/2 cups Cake Flour
3/4 cup Bakers Sugar
1 1/2 tsp Baking Soda
1 1/2 tsp Baking Powder
Pinch of Sea Salt

2 egg yolks
1 cup milk
1/4 cup melted butter
1 tsp vanilla
1 cup hot coffee

2 egg whites
1/2 cup Sugar

Shift dry ingredients in one bowl. Mix egg whites to stiff peaks. Mix the yolks milk butter vanilla and coffee together then add this mixture to the shifted dry ingredients, until uniform in texture, then fold in the egg white in three installation's. Butter and flour a sheet pan then pour out batter and bake at 325'f for 11-13 minutes or until a toothpick pulls out clean.

Chocolate Mousse
5oz dark chocolate
1 cup whipped cream
2 egg whites
1 cup sugar

Melt chocolate, Whip the cream with half of the sugar until medium peaks, set aside. Whip egg white with the rest of the sugar until firm peaks. Add Whipped egg whites into the melted chocolate, in three installment's, then add the whipped cream in three installment's the mousse should be even in texture and color. Chill.

Chocolate Ganche
5 oz Dark Chocolate
1 oz Butter
2 oz Cream

Scald the butter and cream pour it over the chocolate allow to rest for 2 -3 minutes, stir gently. I use this as the top frosting on the little cake.

Chocolate Fudge Sauce
3/4 cup Dark Cocoa
3/4 cup Brown Sugar
1/4 cup Honey
3oz Butter

Cook until thick and bubbly.

Candied Nuts
4oz Pistachios
4oz Pecans
4oz Cashews
4oz Hazelnuts
4oz Sugar
2oz Water
1 tsp Nutmeg
1 tbsp Butter

Toast the nuts, Cook the sugar, until 325'f ad nutmeg butter and warm toasted nuts. Stir well while hot, turn the nuts out onto a parchment lined sheet pan
Clean the pan by adding water to the pot and bringing to a boil.

Black Pepper Whipped Cream
1 cup Cream
1/2 cup sugar
1 tsp Black Pepper

Whip to firm peaks.