The chocolate mousse is excellent as a filling but it can also be served by itself with fresh raspberries. The glaze is very versatile. I have found this recipe also makes too much for one cake, so I make truffles from the leftover. Truffles are just small balls of chocolate that can be rolled into cocoa powder, powdered sugar or chopped nuts. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months.
Truffles are a lovely addition to a cookie platter.
You can decorate this cake further with shaved chocolate or truffles or else wrapping it with a chocolate rope. This rope is made from semisweet chocolate and corn syrup and is very pliable and tastes alot like a Tootsie Roll. When placing this rope around the bottom of the cake, it finishes the cake off as well as hiding any flaws along the base of the cake. Modelling this chocolate is like playing with Play Dough. Another very versatile cake is the sponge cake.