Chocolate Mousse Torte Recipe

Prepare mix and bake according to directions.

Cool 10 minutes.

Remove from pan and cool completely.

Place on serving platter.

Spread cake with the 1/3 cup ice cream topping.

Chill till needed.

Set aside.

For the mousse, in a small saucepan melt semi-sweet chocolate over low heat; remove.

Stir in powdered sugar, liqueur, and egg yolks.

Cook and stir over medium heat for 2 minutes or until mix- ture coats a metal spoon.

Remove from heat; cool completely.

Beat the first 1/2 cup whipping cream to soft peaks.

Stir half of the chocolate mixture into the whipped cream.

For in the remaining chocolate.

Cover; chill until mixture mounds.

Spread onto cake to within 1 inch of edge.

Chill; covered for several hours.

To serve, drizzle cake with the 1 Tablespoon topping.

Using a pastry bag fitted with the star tip, pipe the 1/2 c whipped cream around cake edge and garnish with raspberries, if desired.

Cal: 258