Chocolate Mousse Cake with Whipped Cream and Nuts

Line a 20 cm diameter cake pan with plastic wrap, and reserve

In a small bowl, roughly chop the whipped cream, add the nuts, and mix well

At the bottom of the prepared cake pan, spread one-third of the whipped cream and nut mixture

On top, place one-third of the chocolate mousse

Continue alternating layers of the whipped cream and nut mixture and chocolate mousse, ending with a layer of chocolate mousse

Wrap with plastic wrap and freeze until firm (about 8 hours)

Let it sit at room temperature for about an hour to soften slightly

Unmold onto a plate and serve immediately

489 calories per slice