3/4 c (180ml) Toasted and coarsely chopped walnuts
1 c (240ml) Toasted and coarsely chopped pecans
1/2 c (120ml) Firmly packed brown sugar
1 stick Butter
3 c (710ml) Extra bittersweet chocolate
6 T (90ml) Soft sweet butter
3/4 c (180ml) Granulated sugar
1/4 c (60ml) Heavy whipping cream
1/2 t (2.5ml) Vanilla extract
For the crust:
Combine the walnuts and pecans with the brown sugar and cinnamon in a stainless steel bowl. Stir in the melted butter. Press the nut mixture into the bottom of the springform pan. Refrigerate for a half hour.
For the mousse:
Melt the chocolate in the top half of a double boiler. While the chocolate is melting, combine the butter and sugar in the bowl of an electric mixer. Using the paddle attachment, cream on medium speed until the mixture is light and fluffy. Switch to the whisk attachment and add the eggs 2 at a time, mixing well after each addition. Scrape the sides of the bowl, increase to medium-high speed, and whip for 2 minutes, until the egg mixture increases slightly in volume.
Whisk the melted chocolate until it has cooled slightly. It should be warm, but not hot. Whisk the chocolate into the egg mixture on medium-low speed. Scrape the sides and bottom of the bowl and continue to mix until the chocolate is fully incorporated. Stir in the cream and vanilla extract. Spread the mousse filling in the springform pan on top of the crust. Refrigerate the cake until firm, 6 hours or overnight.
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