CHOCOLATE CAKE
3 Eggs, separated
1/3 c Granulated sugar
1/2 c Flour
2 tb Unsweetened cocoa powder
RASPBERRY SYRUP
1/4 c Sugar
1/4 c Water
2 tb Raspberry liqueur
RASPBERRY MOUSSE
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
CHOCOLATE GLAZE
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.
From
Yields
4 Servings