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Chocolate Raspberry Mousse Cake
This recipe comes from  which is one of the recipe groups at It was submitted by Bella. This is what she had to say about this one:

"This light yet rich dessert delivers the big raspberry-and-chocolate taste many fans of this wonderful flavor combination seek in a recipe. The basic components include a classic genoise cake, a raspberry-chocolate mousse, and a simple chocolate-cream glaze, or ganache. The gateau is at its best and most beautiful when fresh raspberries are in season and can be tucked between the layers and used for garnish. However, even when fresh fruit is unavailable, a very fine, handsome cake with real raspberry appeal can still be produced. The secret is frozen raspberries in syrup, which are sold year-round".


Chocolate cake (Genoise):
5 large eggs
2/3 cup granulated sugar
Pinch of salt
1 1/2 tsp vanilla extract
2/3 cup all-purpose flour
1/3 cup unsweetened cocoa powder
3 tbs melted and slightly cooled unsaltedbutter

Chocolate raspberry mousse and glaze:
2 1/2 tsp unflavored gelatin
1 10-oz package frozen raspberries in syrup, thawed
2 2/3 cups heavy (whipping) cream, divided
8 oz bittersweet (not unsweetened) or semisweet chocolate, finely chopped
2 tbs raspberry brandy, Grand Marnier or kirsch, divided
1/4 cup granulated sugar
1 tsp vanilla extract
1/4 cup seedless red-raspberry jam or jelly
1 pint fresh red raspberries (optional)

Decorations (optional):
Fresh red raspberries
Lightly sweetened whipped cream


To prepare cake:
Position a rack in center of oven and preheat to 350F. Grease an 8-inch springform pan. Line pan bottom with a wax-paper round cut to fit. Generously grease paper. Dust paper and pan sides with flour, tapping out excess.

Combine eggs, sugar, salt, and vanilla in a large mixer bowl. Over very low heat, set bowl over a pan of almost simmering water and warm mixture, stirring constantly, until almost hot to the touch. Remove bowl from pan of water; wipe off bowl. Beat mixture with mixer set on high speed for 4 - 5 minutes, until thick and about triple in volume. Lower mixer speed to medium and continue beating for 4 - 6 minutes longer; mixture will deflate slightly (which helps stabilize it). Combine flour and cocoa powder in a sifter and sift over beaten eggs. Using a rubber spatula, gently but quickly fold in flour mixture, turning bowl and scraping to the bottom to incorporate evenly. Add 1/2 cup of batter to butter and mix until blended. Add butter mixture back to batter and continue folding until just evenly incorporated but not overmixed, being sure to scrape to bottom of bowl. Immediately turn batter into pan, lightly spreading out to edges.

Quickly transfer to oven and bake for 27 - 33 minutes or until cake springs back when lightly pressed in center, and a toothpick inserted in thickest part comes out clean. Transfer pan to a wire rack. Let stand until thoroughly cooled. Run a knife round pan edges to loosen cake sides. Release springform sides. Place cake, with pan bottom attached, cake-side down on a rack. Carefully remove pan bottom, as the flat surface will be cake top. Cake is best made ahead and stored, wrapped airtight, for 8 hours (or refrigerated for up to 3 days and frozen for up to 2 weeks).

To prepare mousse and glaze:
Sprinkle gelatin over 2 1/2 tbs cold water in small bowl; let stand to soften. Set raspberries and syrup in a fine sieve over a bowl. Press syrup and pulp through; discard seeds. Put berry mixture in a 1-quart microwave-safe measure or bowl. Microwave, uncovered, 3 minutes on high, then 3 - 4 minutes on medium power until mixture reduces to 1/2 cup. Alternatively, place in a medium saucepan and simmer very gently until reduced to 1/2 cup.

Add softened gelatin to berries, stirring until gelatin dissolves. Bring 1 cup cream to a boil over medium-high heat. Add chocolate, stirring until it completely melts and mixture is smooth. Stir in 1 tbs brandy. Measure out a generous 1/3 cup melted chocolate and stir into berry mixture. Cover remaining chocolate and set aside at room temperature. Refrigerate gelatin mixture until beginning to set but not firm, about 15 - 20 minutes.

To assemble cake:
Whip remaining 1 2/3 cups cream with granulated sugar until peaks are almost firm. Fold whipped cream and vanilla into gelatin mixture. Peel paper from cake bottom and discard, working carefully as this flat, smooth surface will serve as cake top. Using a large serrated knife, slice cake into three layers. (If desired, add cutting guides around cake by measuring and marking sides into thirds with toothpicks.) Return one layer (not the flat-surfaced bottom layer to be used for top) to washed and dried springform pan. Stir remaining 1 tbs brandy into raspberry jam. Evenly cover the cake layer in pan with half of raspberry jam.

Spread half of chocolate-raspberry mousse evenly over layer. If fresh berries are used, sprinkle half of them over mousse. Top with second cake layer and press down evenly. Evenly spread layer with remaining jam, then with remaining mousse. Top with berries, if used. Brush any loose crumbs from flat surface of top layer. Center it, flat-side up over mousse, pressing down all over until cake is level. Cover and refrigerate for at least 1 hour, until cake is cold and mousse sets.

Carefully run a knife, dipped in hot water and then dried, around cake sides. Release cake from springform sides. Set cake, still resting on springform pan bottom, on a wire rack placed over a large plate or tray (to catch drips). Smooth out mousse on cake sides, if necessary. If the reserved chocolate mixture has cooled completely and stiffened, barely warm it over lowest heat, stirring gently, until it is pourable but not runny. Pour generous three fourths of glaze over cake top. Using a long-bladed spatula or large knife and working quickly, spread out glaze so it forms a thin layer and runs over edges and covers cake sides. For best appearance, use only a few light strokes and let excess chocolate drip off.

Touch up sides with remaining glaze. Carefully lift rack and rap against counter several times so excess chocolate runs off. Let stand until glaze begins to set. Lift pan; wipe off any excess chocolate from pan edge. Add large dab of glaze to center of serving plate and press down pan bottom to anchor it. Refrigerate cake until glaze sets and mousse is well chilled, at least 2 hours.

Optional garnish: Arrange or scatter some perfect berries on cake top. If desired, also pipe whipped-cream rosettes at even intervals around edge of cake top.

Serve cake chilled. Cut with a large knife, wiping off blade between cuts. Gateau prepared with fresh raspberries will keep 24 hours; without fresh berries, 48 hours. Enjoy!

Serves 10 - 14