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
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
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