Chocolate Raspberry Mousse Cake

This is a very elegant cake for a special occasion which i found years ago in canadian living magazine. It looks complicated but is actually quite easy to make. It can be served as is or with a raspberry coulis.

Steps

Chocolate cake: in a large bowl , beat egg yolks with 1 / 4 cup sugar until very pale.

In a separate bowl , beat the egg whites until soft peaks form.

Gradually beat in the remaining sugar until stiff peaks form.

Fold the egg white mixture into the egg yolk mixture.

Sift the flour and cocoa over the egg mixture.

Gently fold in.

Pour into a buttered 8-inch springform pan.

Bake is a 350 degree f oven for 30 to 35 minutes or until the top springs back when lightly touched.

Run a knife around the edge of the cake to loosen it.

Let cool on a wire rack.

Raspberry syrup: in a small saucepan , combine sugar and water.

Cook over medium heat until the sugar has dissolved , about 1 minute.

Stir in the liqueur.

Let cool.

Raspberry mousse: in a small saucepan , sprinkle gelatin over water.

Let stand for 5 minutes to soften.

Puree the berries in a food processor and then strain through a sieve to remove the seeds.

There should be approximately 2 cups of puree remaining.

Transfer .

Ingredients

eggs, granulated sugar, all-purpose flour, unsweetened cocoa powder, water, raspberry liqueur, unflavored gelatin, frozen raspberries, lemon juice, whipping cream, semisweet chocolate