Chocolate Raspberry Mousse Cake

Servings: 4
Ingredients:

3    Eggs, separated
1/3 c  Granulated sugar
1/2 c  Flour
2 tb Unsweetened cocoa powder

1/4 c Sugar
1/4 c Water
2 tb Raspberry liqueur

1 1/2 Unflavored gelatin
1/4 c Water
2 pk (each 300 grams) frozen
Raspberries, thawed
3/4 c Sugar
2 tb Lemon juice
2 tb Raspberry liqueur
2 c Whipping cream

4 oz Semisweet chocolate
1/4 c Whipping cream

This recipe makes double the amout of cake needed, so you\’ll be able
to freeze the extra cake to have on hand when you want to make an
encore of these fabulous flavors.

CHOCOLATE CAKE: In large bowl, beat egg yolks with 1/4 cup of the
sugar until very pale. In separate bowl, beat egg whites until soft
peaks form; gradually beat in remaining sugar until stiff peaks form.
Fold egg white mixture into egg yolk mixture. Sift flour and cocoa
over egg mixture; gently fold in. Pour into buttered 8 inch
springform pan;bake in 350F oven for 30-35 minutes or until top
springs back when lightly touched. Run knife around edge of cake to
loosen. Let cool on wire rack.

RASPBERRY SYRUP: In small saucepan, combine sugar and water; cook
over medium heat until sugar has dissolved, about 1 minutes.
Stir in liqueur. Let cool.

RASPBERRY MOUSSE: In small saucepan, sprinkle gelatin over water; let
stand for 5 minutes to soften. Pass berries through food mill to
puree and remove seeds to make aobut 2 cups. Transfer puree to
separate saucepan. Add sugar and lemon juice; cook over medium heat,
stirring occasionally, until sugar hs dissolved, about 5 minutes.
Stir in liqueur; transfer to large bowl. Over low heat, heat gelatin
until dissolved; stir into raspberry mixture. Chill, stirring
occasionally,over larger bowl of ice and water for about 20 minutes
or until consistency of raw egg whites. Whip cream; fold into cooled
raspberry mixture. Reserve 1/2 cup for garnish.

TO ASSEMBLE: Cut cake into 3 or 4 thin layers; reserve 2 layers and
freeze remaining layers for another use. Sprinkle 1 cut side of each
of the 2 layers with raspberry syrup. Place 1 layer, syrup side up,
in 9 inch springorm pan; pour in half of the raspberry mousse. Top
with second cake layer;pour in enough of the remaining mousse to come
almost to top of pan. Smooth surface. Refrigerate until firm, 1-2
hours.

CHOCOLATE GLAZE: In top of double boiler over hot, not boiling,
water, melt chocolate with crea, stirring until smooth. Let cool to
room temperature yet still spreadable; pour over mousse and spread
evenly. Spoon remaining mouse into pastry bag fitted with small plain
tip; pipe three concentric circles over top of cake. Pull toothpick
through circles to form spiderweb design. Refrigerate until chilled.
Shared by: Sharon Stevens.