Cakes Fudge Picasso Cake

100 g bittersweet chocolate
3 tbsp water
4 eggs, separated
½ cup sugar
100 g walnuts, chopped
2 tbsp flour

100 g bittersweet chocolate
3 tbsp water
1 cup heavy cream

2 tbsp sugar
2 tbsp water
2 tbsp cocoa powder
3 tbsp butter
50 g bittersweet chocolate

Preheat oven to 180°C.
Grease and wax-paper the bottom of a 10" springform pan.
Melt the chocolate in a double boiler or in the microwave, add the water and mix well.
Beat egg whites stiff with the sugar.
Fold in the chocolate, nuts and flour.
Spoon mixture into the pan and bake for 40 minutes.
When the cake is baked it sinks in the middle. Cool completely.

Melt chocolate as before and add water.
Whip the cream and gradually Add the chocolate while whipping.
Spoon the mousse onto the base, ice and keep chilled.

Put sugar and water in a small pot and heat to melt the sugar.
Add cocoa, butter and chocolate and cook while stirring until the mixture is smooth.
Using a spoon, drizzle on the cake. Grated chocolate or chocolate curls can be substituted for the icing