CHOCOLATE RASPBERRY MOUSSE CAKE

      Title: CHOCOLATE RASPBERRY MOUSSE CAKE
  Categories: Chocolate, Cakes
       Yield: 4 Servings
  
 MMMMM-----------------------CHOCOLATE CAKE----------------------------
       3    Eggs, separated
     1/3 c  Granulated sugar
     1/2 c  Flour
       2 tb Unsweetened cocoa powder
 
 MMMMM----------------------RASPBERRY SYRUP---------------------------
     1/4 c  Sugar
     1/4 c  Water
       2 tb Raspberry liqueur
 
 MMMMM----------------------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
 
 MMMMM----------------------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.
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