Chocolate Raspberry Mousse Cake

Recipe by Irmgard
READY IN: 3hrs
YIELD: 1 cake




  • 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 the puree to a separate saucepan.
  • Add sugar and lemon juice; cook over medium heat, stirring occasionally, until the sugar has dissolved, about 5 minutes.
  • Stir in the liqueur; transfer to a large bowl.
  • Over low heat, heat the gelatin until dissolved; stir into the raspberry mixture.
  • Chill, stirring occasionally, over a larger bowl of ice and water for about 20 minutes or until the consistency of raw egg whites.
  • Whip the cream; fold into the cooled raspberry mixture.
  • Reserve 1/2 cup for garnish.
  • To assemble, cut the cake into 3 or 4 thin layers; reserve 2 layers and freeze the remaining layers for another use.
  • Sprinkle 1 cut side of each of the 2 layers with the raspberry syrup.
  • Place 1 layer, syrup side up, in a 9-inch springform pan; pour in half of the raspberry mousse.
  • Top with the second cake layer; pour in enough of the remaining mousse to come almost to the top of the pan.
  • Smooth the surface.
  • Refrigerate until firm, 1 to 2 hours.
  • Chocolate Glaze: In the top of a double boiler over hot, not boiling, water, melt the chocolate with the cream, stirring until smooth.
  • Let it cool to room temperature yet still spreadable; pour over the mousse and spread evenly.
  • Spoon the remaining mousse into a pastry bag fitted with a small plain tip; pipe 3 concentric circles over the top of the cake.
  • Pull a toothpick through the circles to form a spider web design.
  • Refrigerate until chilled.