Chocolate Mousse Cake With Liqueur

Serves 4

Ingredients Needed for Batter:

1/2 c. granulated sugar

1/2 c. water

8 Tbsp. unsalted butter

12 ounces semisweet or bittersweet chocolate

1/3 c. sweet liqueur, such as Cointreau or Chambord

6 eggsIngredients Needed for Finishing:

1 c. heavy cream
2 Tbsp. sugar
1 basket fresh raspberries (optional)
2 ounces semisweet or bittersweet chocolate

How to Prepare:

1.Preheat the oven to 325 degrees and set a rack in the middle level. Butter an
8-inch round pan and line the bottom with a disk of parchment or wax paper cut
to fit. Butter the paper. Cut the chocolate finely and set it aside.
2.Combine the sugar and water in a saucepan and bring to a boil over low heat,
stirring occasionally to make sure all the sugar crystals dissolve. Remove the
syrup from the heat and stir in the butter and chocolate; allow to stand five
minutes. Whisk smooth. Whisk liqueur and eggs, one at a time, into the
chocolate mixture, being careful not to over mix.
3.Pour the batter into the pan and place the pan in a small roasting pan covered
with one inch of warm water. Bake about 45 minutes, until set and slightly dry on
the surface. Cool to room temperature in the pan and cover with plastic wrap.
Refrigerate dessert in pan. To unmold, run a knife between the dessert and the
pan and pass the bottom of the pan over the heat. Invert to a platter.
4.To finish, whip the cream with the sugar until it holds a soft peak. Spread the
whipped cream on top of the dessert. Melt the chocolate and place it in a
non-pleated plastic bag. Snip the corner of the bag and streak the top of the
dessert with the chocolate. Decorate the edge with raspberries.