Instructions: TO MAKE MOUSSE:
In a small saucepan, combine gelatin and cold water and set aside to soften,
about 3 minutes. Whisk in milk and cook over medium heat, stirring constantly, until mixture just comes to a boil. Remove from heat, add white
chocolate, and stir until chocolate is melted and mixture is smooth. Pour into a bowl and refrigerate until syrupy and starting to set, about 1 hour.

In a large bowl, beat egg whites until just foamy. Add salt, vanilla, and cream of tartar and continue beating until soft peaks form when the beaters
are raised. Gradually beat in sugar, 1 tablespoon at a time, until the mixture forms stiff peaks, about 4 minutes.

Remove cooled white chocolate mixture from the refrigerator and gently fold
in the beaten whites. Return mousse to the refrigerator for at least 1 hour, or until ready to assemble torte.

TO MAKE THE CAKE:
Preheat oven to 350 degrees. Cut a piece of wax paper or parchment to fit the bottom of a 9X9" baking pan. Spray pan, line with paper, and spray again.

In a medium bowl, sift together flour, 1/3 cup of the sugar, cocoa, and salt. Set aside.

Combine remaining sugar with eggs and beat with an electric mixer at high speed until mixture is pale yellow and forms soft peaks when beaters are raised. Beat in vanilla and chocolate liqueur.

Sprinkle flour mixture over egg mixture a few tablespoons at a time, folding
gently after each addition, until all flour mixture has been incorporated.

Pour into prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Invert cake onto a piece of wax paper and let cool.

TO ASSEMBLE CAKE:
Wash and dry the cake pan. Tear off 2 sheets of plastic wrap at least 16 inches long. Use the sheets to line the cake pan, crossing them over one another, and allowing wrap to extend over pan sides.

When cake is cool, cut into 2 equal layers, using a long-bladed serrated knife.

Spread half of the white chocolate mousse evenly over the bottom of the plastic lined pan. Place 1 cake layer gently over the mouse, spread with remaining mousse, and top with remaining cake layer. Wrap with plastic wrap and freeze for at least 4 hours, or overnight.

BEFORE SERVING, peel back plastic wrap from top of cake, invert onto a piece
of wax paper, and carefully remove plastic. Dip a long knife in warm water and wipe it off. Carefully trim each side of the torte, dipping and wiping
the knife after each cut.

Using a fine sieve, dust top of cake [a mousse layer] with cocoa. Cover cake top with a decorative stencil and dust with powdered sugar.

Carefully
lift stencil off cake. Return cake to freezer until ready to serve.

[Cake
will keep in a covered container for up to 6 weeks.]

TO SERVE CAKE:
Using the dip and wipe method, cut cake in half, then cut each half into four slices. Serve immediately.

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