One-third cup of butter or margarine
One-half cup of sugar
One-half cup of chocolate mousse
One egg
One tablespoon of sherry wine or liqueur of your preference
One-third cup of chopped pecans
18 champagne biscuits
One-half cup of strong coffee
Two-thirds cup of whipped heavy cream
Granulated chocolate for decoration
One-third cup of butter or margarine
One-half cup of sugar
One-half cup of chocolate mousse
One egg
One tablespoon of sherry wine or liqueur of your preference
One-third cup of chopped pecans
18 champagne biscuits
One-half cup of strong coffee
Two-thirds cup of whipped heavy cream
Granulated chocolate for decoration
Grease an 8-inch tube pan with parchment paper
Beat the butter or margarine with sugar until light and fluffy
Add the chocolate mousse, egg, sherry wine or liqueur, and pecans; mix well
If necessary, add more sherry wine or liqueur to achieve a spreadable consistency
Dip 6 biscuits in coffee and arrange them in the prepared pan with the biscuit-side down
Cover with half of the whipped buttercream
Repeat the process ending with the biscuits
Serve warm
Note: You can use one-third cup of coffee and two tablespoons of liqueur or sherry to moisten the biscuits
To freeze: cover the cake with aluminum foil, pressing it tightly to seal hermetically
Place in the freezer
To thaw: remove from the freezer, remove the aluminum foil, and invert onto a serving plate
Place in the refrigerator for at least 3-4 hours
When serving, top with whipped heavy cream and sprinkle with granulated chocolate
If desired, after freezing and becoming firm, remove from the pan and wrap in aluminum foil.
