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1
Preheat oven to 325F.
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2
Butter 9-inch-diameter springform pan with 2 1/2-inch-high sides.
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3
Line bottom with parchment.
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4
Butter parchment.
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5
Dust pan with flour.
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6
Melt butter and chocolate in heavy large saucepan over low heat, stirring constantly until smooth and melted.
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7
Remove from heat and whisk in sugar, eggs and ground nuts.
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8
Pour batter into prepared pan.
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9
Bake cake until toothpick inserted into center comes out with very moist crumbs attached, about 45 minutes.
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10
Cool completely on rack (cake will fall and crack).
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11
Release cake pan sides.
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12
Turn out cake onto work surface.
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13
Peel off parchment.
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14
Cut off outer 1/2-inch edge of cake.
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15
Clean cake pan.
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16
Reattach cake pan sides; brush sides of pan with vegetable oil.
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17
Set cake in center of pan (there will be space around cake that will be filled in with mousse).
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18
Refrigerate cake.
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19
Boil tangerine juice and sugar in heavy large saucepan until reduced to 1 1/2 cups, about 20 minutes.
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20
Meanwhile, sprinkle gelatin over lemon juice in small bowl.
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21
Let stand 10 minutes to soften.
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22
Add gelatin mixture to tangerine juice mixture and stir to dissolve.
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23
Add 14 ounces white chocolate and whisk over low heat just until melted.
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24
Whisk in sour cream.
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25
Pour into large bowl.
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26
Chill mixture until cool and thickened but not set, whisking occasionally, about 1 hour 45 minutes.
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27
Beat chilled whipping cream to stiff peaks.
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28
Fold into white chocolate mixture.
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29
Pour mousse over cake in pan, covering top and sides completely.
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30
Refrigerate cake overnight.
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31
Using vegetable peeler, shave 9 ounces white chocolate into thin curls (if white chocolate is too hard to shave, place briefly in warm place to soften slightly).
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32
Run small sharp knife around pan sides to loosen cake.
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33
Release pan sides.
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34
Place cake on platter.
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35
Sprinkle chocolate curls over top of cake.
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36
Press more chocolate curls around sides of cake, covering completely.
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37
Place cocoa powder in fine sieve.
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38
Dust cocoa very lightly over chocolate curls.
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39
(Can be prepared 1 day ahead.
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40
Cover and refrigerate.)
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41
Garnish cake with raspberries and mint sprigs.
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42
Serve cold.
