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Chocolate Mousse Cake Recipe


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     Chocolate Mousse Cake

Category   Desserts - Breads
Sub Category   None

2 boxes (8 oz. each) semisweet chocolate, chopped
1 cup heavy cream
6 eggs, at room temperature
1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup chocolate-flavor liqueur
2 pkgs. (12 oz. each) frozen whole unsweetened raspberries
Raspberries and mint sprigs for garnish

Preheat oven to 325 F. Grease 9-inch springform pan. In top half of double boiler, melt chopped chocolate over hot, not boiling water. Pour into large bowl.
In bowl with electric mixer at high, beat cream until soft peaks form. Spoon into another bowl. In same bowl, beat eggs 2 minutes. Add flour and sugar; beat at high until pale and very foamy, about 15 minutes.
Stir 1 cup egg mixture into chocolate. Fold in the remaining egg mixture. Gently fold whipped cream and liqueur into chocolate mixture. Pour into prepared pan. Baker 40 minutes (center will be somewhat soft). Remove to wire rack to cool, about 2 hours. Unmold.
Press raspberries through sieve, discard seeds. Garnish cake with raspberries and mint sprigs. Place slices on dessert plates with raspberry puree.

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