of the tin. Allow cake to cool in the tin. To make the mousse: follow the same method as the chocolate cake but add liqueur and gelatine at the end. To assemble: remove cake from the tin and place on a large plate. Lightly oil the removable ring of the springform cake tin and replace around the chocolate cake. Pour the chocolate mousse over the cake, cover and refrigerate for at least dozen hours. To serve: unmould chocolate mousse cake from ring and garnish with chocolate rolls or flakes. Bon Appetit-Exec.Chef Magnus Johansson EXEC.CHEF MAGNUS JOHANSSON