Chocolate Raspberry Mirror Mousse Cake

"This is a creamy, smooth, chocolaty mousse with a shimmering raspberry crown. You can make it ahead of time (in stages if you want) just follow the easy steps."
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  • In a large bowl, beat egg yolks, vanilla all but 2 tbsp.
  • of the sugar for 2 minutes or until light.
  • Sift flour and cocoa over top; stir until incorporated and thick.
  • In another bowl, beat egg whites until soft peaks form; beat in the 2 tbsp.
  • of remaining sugar until stiff peaks form.
  • Stir one-third of egg whites into batter.
  • FOLD in remaining whites.
  • Grease side of 9-inch springform pan; line bottom with parchment paper.
  • Pour in batter.
  • Bake in centre of 400 F.
  • oven for 12 minutes or until cake pulls away from side of pan.
  • Let cool in pan on rack.
  • Turn out onto rack; peel off paper.
  • (Make-ahead: Wrap in plastic wrap; set aside for up to 24 hours.) CHOCOLATE MOUSSE: Place chocolate in bowl.
  • In saucepan, bring cream and vanilla to boil; pour over chocolate, whisking until smooth.
  • Place bowl in larger bowl filled with ice water.
  • Let stand, stirring often, for about 30 minutes or until very cold.
  • Press raspberries through fine sieve into small saucepan; stir in sugar.
  • Sprinkle with gelatin; let stand for 1 minute.
  • Warm over medium heat, stirring, for about 5 minutes or until gelatin is dissolved.
  • Pour into small bowl; refrigerate, stirring often, for 30 minutes or until thickened to consistency of egg whites.
  • Clean cake pan; line bottom and side with parchment paper.
  • Return cake to pan.
  • With electric mixer, beat chocolate mixture until soft peaks form; fold in raspberry mixture.
  • Spread over cake to side of pan.
  • Cover with plastic wrap; refrigerate for 4 hours or until mousse is firm.
  • (Make-ahead: Refrigerate for up to 24 hours.) RASPBERRY GLAZE: Press raspberries and jam through fine sieve into sauce-pan; stir in grenadine.
  • Sprinkle with gelatin; let stand for 1 minute.
  • Warm over medium heat, stirring, for 5 minutes or until dissolved; strain.
  • Refrigerate for 20 minutes or until cool but pourable.
  • Pour over mousse.
  • Refrigerate for 1 hour or until glaze is firm.
  • If you wish decorate around the cake with fresh raspberries.
  • Makes 12 to 16 servings.
  • Canadian Living Cooks.

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