Ingredients Jump to Instructions ↓


  2. 3 Eggs, separated

  3. 1/3 c Granulated sugar

  4. 1/2 c Flour

  5. 2 tb Unsweetened cocoa powder


  7. 1/4 c Sugar


  9. 1 1/2 Unflavored gelatin

  10. 1/4 c Water

  11. 2 pk (each 300 grams) frozen

  12. Raspberries, thawed 3/4 c Sugar

  13. 2 tb Lemon juice

  14. 2 tb Raspberry liqueur

  15. 2 c Whipping cream


  17. 4 oz Semisweet chocolate

  18. 1/4 c Whipping cream

  19. 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

  20. 8 inch springform pan;bake in

  21. 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

  22. 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

  23. 1/2 cup for garnish. TO ASSEMBLE: Cut cake into 3 or 4 thin layers; reserve

  24. 2 layers and freeze remaining layers for another use. Sprinkle

  25. 1 cut side of each of the

  26. 2 layers with raspberry syrup. Place

  27. 1 layer, syrup side up, in

  28. 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,

  29. 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.


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