My Favorite Dessert

My favorite dessert is Chocolate Mousse Cake
and also Creme Brulee.
Chocolate Rasberry Mousse Cake











CHOCOLATE RASBERRY MOUSSE CAKE/

Categories: Cakes


Yield: 4 servings


MMMMM-----------------------CHOCOLATE CAKE----------------------------


3 Eggs, separated


1/2 c Flour


1/3 c Granulated sugar


2 tb Unsweetened cocoa powder



MMMMM----------------------RASPBERRY SYRUP---------------------------


1/4 c Sugar


2 tb Raspberry liqueur


1/2 Cup Water


MMMMM----------------------RASPBERRY MOUSSE---------------------------


1 1/2 Unflavored gelatin


3/4 c Sugar


1/4 c Water

2 tb Lemon juice


2 Pgk (each 300 grams) frozen Rasberries, thawed


2 c Whipping cream



MMMMM----------------------CHOCOLATE GLAZE---------------------------


This recipe makes double the amount of cake needed, so you'll be able


to freeze the extra cake to have on hand when you want to make an


encore of these fabulous flavors.


CHOCOLATE CAKE: In large bowl, beat egg yolks with 1/4 cup of the


sugar until very pale. In separate bowl, beat egg whites until soft


peaks form; gradually beat in remaining sugar until stiff peaks form.


Fold egg white mixture into egg yolk mixture. Sift flour and cocoa


over egg mixture; gently fold in. Pour into buttered 8 inch


springform pan;bake in 350F oven for 30-35 minutes or until top


springs back when lightly touched. Run knife around edge of cake to


loosen. Let cool on wire rack.

RASPBERRY SYRUP: In small saucepan, combine sugar and water; cook


over medium heat until sugar has dissolved, about 1 minutes.


Stir in liqueur. Let cool.

RASPBERRY MOUSSE: In small saucepan, sprinkle gelatin over water; let


stand for 5 minutes to soften. Pass berries through food mill to


puree and remove seeds to make about 2 cups. Transfer puree to


separate saucepan. Add sugar and lemon juice; cook over medium heat,


stirring occasionally, until sugar is 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 for about 20 minutes


or until consistency of raw egg whites. Whip cream; fold into cooled


raspberry mixture. Reserve 1/2 cup for garnish.

TO ASSEMBLE: 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 the 2 layers with raspberry syrup. Place 1 layer, syrup side up,


in 9 inch springform pan; pour in half of the raspberry mousse. Top


with second cake layer;pour in enough of the 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. Let cool to


room temperature yet still spreadable; pour over mousse and spread


evenly. Spoon remaining mouse into pastry bag fitted with small plain


tip; pipe three concentric circles over top of cake. Pull toothpick


through circles to form spiderweb design. Refrigerate until chilled.