SUSIE Q:
Good Early Morning to you.
Here is

RICH COCOA MOUSSE CAKE

1/2 cup water
2/3 cup sugar
1/4 teaspoon salt
2 sticks un-salted butter
6 oz, semi-sweet chocolate
2/3 cup cocoa (Dutch Processed)
4 large eggs
1/4 cup orange liqueur or other sweet spirits of your choice
1 cup heavy whipping cream
2 Tbsp sugar

Set rack in middle level and pre-heat to 325 degree oven.

In a saucepan over medium heat, bring to a boil the first 3 ingredients stirring occasionally.

In a double boiler, melt butter and chocolate stirring occasionally.

Sift cocoa into a mixing bowl, slowly whisk the boiling water into the cocoa, keeping the mixture smooth and free of lumps.

Whisk in the melted chocolate and butter, then whisk in the eggs one at a time, then the liqueur. Pour the batter into a prepared baking pan with parchment paper on the bottom buttered and place into a roasting pan with 1 inch of depth of warm water.

Bake for 45 minutes, till slightly puffed and firm when gently pressed with your finger.

Remove from roasting pan and cool on a rack till it gets to room temperature. Refrigerate for several hours till the cake is firm.

To un-mold place cake-pan on a burner for no more than 10 seconds at low heat and rotate so that heat reaches the entire bottom of the bottom. Run a small sharp knife between the cake and pan then invert a platter over the pan. Peel off the parchment paper and cover loosely with plastic wrap. Refrigerate till serving time.

Whip cream with sugar till soft peaks. To serve, cut into wedges and serve with whipped cream on the side.

I am finished now. I will try to get the 3rd recipe to you later on the day. Have a nice day young lady.
~Chef Dunask.