This will go away.
Chocolate Mousse Filling
Whip one cup whipping cream and 2 tbsp sugar to stiff peaks and set aside.
Combine 3 oz. semi sweet chocolate and 2 tbsp amaretto (optional) and melt. I use a microwave on power 5. When melted whisk in 1 well beaten egg. When this is well blended fold into the whipped cream and set this sit in the fridge for at least two hours before using as a cake filling.
Sometimes when you layer cakes on something this soft and delicate the weight compresses the filling and the cake tips and slides to the floor and you might say a few choice words and abandon the project. (I speak from experience) so follow these steps.
Place one of the sliced cakes back into the springform pan, spread on the mousse and then top with another layer of the cake, top this layer with mousse. This is the bottom half of the cake
Take another springform pan ring, set it on a cooling rack, place one split layer of the cake in , spread with mousse and top with the other split layer cake. No more mousse - this is the top of the cake and you will drizzle with ganache, or dust with icing sugar or chocolate icing or whatever you like.
Put these in the fridge to cool and firm up.
1/3 cup whipping cream
5 oz. semi sweet chocolate
Heat the cream to just below boiling. Add the chocolate and stir till melted and creamy.
Drizzle this over the top of the cooled, assembled cake.
Cut off the tops and hollow out the core
1/2 pkg cream cheese (4 oz)
1/4 cup brown sugar
1 tsp finely grated orange zest
1 tbsp orange juice
add a little at a time to get the right consistency
Once you have a not too soft texture fill a disposable piping bag - no tip - and fill the hollowed out berries. Dip the other end of the berry into melted chocolate, roll in crushed pistachios or cashews and place on the cake or just eat them like this because they are delicious!!
Run 1/2 mile, do 20 sit ups, and hope that bathing suit season doesn't come!
Side Note: it took long to type out these recipes than it does to make the cake.