"Gateau St Honoree" this is the reason I start cooking.....
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Good-quality unsweetened cocoa powder, for dusting
I make the chocolate mousse first: Put chocolate in a large bowl, and set aside.
Heat 1and 1/2 cups cream over medium-high heat in a medium saucepan until cream
is steaming and small bubbles form on edges. Pour cream over chocolate.
Stir until mixture is smooth. Let cool completely.
Add whipping cream, slowly in a folding manner.
Assemble torte:(Martha Stewart recipe): Line a 9-by-5-by-3- inch loaf pan with plastic wrap, leaving an overhang on sides. Spread enough mousse (3/4 to 1 cup) over bottom of pan to cover.
Arrange 5 cookies on top in a single layer to cover, breaking them to fit as necessary. Spread enough mousse (3/4 to 1 cup) on top to cover; smooth into an even layer. Repeat process with remaining cookies and mousse until pan is full.
Press plastic wrap directly onto surface, and refrigerate torte until firm, at least 3 hours or up to 2 days.
Invert torte onto a serving plate; unmold, using overhang to coax it out.