I know this isn't exactly what you're looking for, but it sounds pretty good!

CHOCOLATE MOUSSE CAKE

(Read notes first for tips and recipe changes)

1 3/4 cups whole hazelnuts
3 TBS butter melted
2 8-ounce packages semi-sweet chocolate squares, cut up
1 cup heavy whipping cream
6 eggs
1 tsp. vanilla
1/3 cup all-purpose flour
1/4 cup sugar

Butter a 9 inch spring form pan. Place the hazelnuts in a processor and process until coarsely ground. Stir together with the margarine and press onto bottom and UP 1 1/2 inches up the side of the pan.

NOTE: Instead of the nuts and margarine, you can substitute 15-18 regular Oreo cookies that have been processed (entire cookie) into fine crumbs and press that into pan. At this time bake the crust at 350 degrees for 3 minutes to set the crust, then cool before filling.

NOTE: You can cover the bottom of the springform with foil, folding it under before snapping it into place, then butter it, then after it bakes, cools and sets up, just slide it over cake cardboard round or plate

NOTE: This cake needs to be cooled for at least 8 hours before cutting, a bread knife is useful to keep quartering the cake into the size slices you want, a little piece goes a long way

In medium saucepan combine semi-sweet chocolate and whipping cream; cook and stir over low heat till chocolate is melted. Remove from heat.

In a large mixer bowl, beat eggs and vanilla on low speed, until well mixed. Add flour and sugar and beat on high for 10 minutes or till slightly thick (you may want to “tent” the bowl to prevent splattering). Stir about 1/4 of egg mixture into the chocolate mixture to lighten. Then fold all chocolate mixture into remaining egg mixture. Turn into pan.

Bake in a 325 oven about 40 minutes or till cake is slightly puffed on the outer 1/3 of the top. The center will still look and be slightly soft and wiggly. Cool on wire rack for 20 minutes, Remove sides of pan and cool completely. This cake can be frozen.