Ingredients

Chocolate Cake
3 eggs, separated
1/3 C. granulated sugar
1/2 C. flour
2 Tbsp. unsweetened cocoa powder.
Raspberry Syrup
1/4 C. sugar
1/4 C. water
2 Tbsp. raspberry liqueur
Raspberry Mousse
1 1/2 Tbsp. unflavored gelatin
1/4 C. water
2 packages frozen raspberries, thawed
3/4 C. sugar
2 Tbsp. lemon juice
2 Tbsp. raspberry liqueur
2 C. whipping cream
Chocolate Glaze
4 ounces semisweet chocolate
1/4 C. whipping cream

Cooking Instructions

Chocolate Cake – In large bowl, beat yolks with 1/4 C. sugar until very pale. In separate bowl, beat egg whites until soft peak form; gradually beat in remaining sugar until stiff peak form. Fold egg white mixture into egg yolk mixture. Sift flour and cocoa over egg mixture; gently fold in. Pour into buttered 8 in springform pan; bake in 350 oven 30-35 minutes or until top springs back when lightly touched. Run knife around edge of cake to loosen. Cool on wire rack. Raspberry Syrup – In small saucepan combine the sugar and water; cook over mediumheat until sugar dissolves, about 1 minutes Stir in liqueur. Cool. Raspberry Mousse – In small saucepan, sprinkle gelatin over water; let stand 5 minutes to soften. Pass berries through food mill to puree and remove seeds to make about 2 C. Transfer puree to separate saucepan. Add sugar and lemon juice; cook over medium-heat, stirring occasionally, until sugar has 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 20 minutes or until consistency of raw whites. Whip cream; fold into cooled raspberry mixture. Reserve 1/2 C. for garnish. 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 2 layers with raspberry syrup. Place 1 layer, syrup side up, in 9-inch springform pan; pour in half of raspberry mousse. Top with second cake layer and pour in enough of 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 cream, stirring until smooth. Cool to room temp yet until spreadable; pour over mousse and spread evenly. Spoon the remaining mouse into pastry bag fitted with small plain tip; pipe 3 concentric circles over top of cake. Pull toothpick through circles to form spiderweb design. Refrigerate until chilled.
 
 
"Give us this day our daily bread." (Matthew 6:11)