Recipe#4035

Title: Chocolate Mousse 02

From: paris@ruby.gene.com (ken paris) 
 Newsgroups: rec.food.recipes 
 Subject: Chocolate Raspberry Mousse Cake 
 Date: 29 Apr 1995 16:08:51 -0600 
 Organization: ruby.gene.com 
 Message-ID: v01510102abc6d0b55b94@[128.137.113.30] 

6 TBS sugar
 1 cup powdered sugar
 6 egg whites
 1/2 cup chopped almonds
 10 oz package frozen raspberries in syrup
 2.5 tsp unflavored gelatin
 2 2/3 cup cream
 1/2 cup sugar
 12 oz bittersweet chocolate, finely chopped
 1 TBS chambord or vanilla
 Preheat oven to 225.
 Trace three 8" circles (use the bottom of an 8" springform pan) on
 very lightly buttered parchment lined cookie sheets.
 Sift 3 TBS sugar with the powdered sugar.  Beat the whites in a
 mixer until frothy.  Add 3 TBS sugar, beat to soft peaks.  Add 1/2
 cp sugar mixture, beat to stiff peaks.  Fold in remaining sugar
 and almonds.
 Scoop the meringue into a pastry bag fitted with a large round tip.
 Pipe the meringue on the parchment in a spiral starting from the
 center of the circle making a disk about 3/4" thick.  Bake the
 disks for 1.25 hours swapping the positions of the three cookie
 sheets in the oven every 20 minutes.
 Cool the cookie sheets on racks for 10 minutes.  Carefully peel
 the disks from the parchment and cool on the racks 30 minutes.
 Bring one cup cream and 1/4 cup sugar to a boil.  Pour over the
 chocolate in a large bowl, wait one minute, then stir to melt the
 chocolate.  Stir in the chambord or vanilla.  Cover with plastic
 wrap.
 Soften gelatin in 2 TBS cold water.  Press the thawed raspberries
 through a sieve to remove seeds.  Microwave the pulp and syrup
 uncovered on high for 3 minutes.  Microwave at 50% for 4-6 minutes
 or until reduced to 1/2 cup (or reduce the raspberry in a sauce
 pan on low heat to 1/2 cup).  Dissolve the softened gelatin in the
 hot raspberry mixture.  Stir in 1/2 cup of the ganache.  Cover and
 refrigerate 20 to 30 minutes or until cold.
 Beat 1 2/3 cups cream with 1/4 cup sugar to soft peaks.  Fold in
 the chocolate/raspberry mixture.
 Cut out a cardboard round the same size as the bottom of an 8"
 springform pan.  Assemble the pan with the cardboard in place of
 the bottom.  Trim the cooled meringue disks with a sharp knife so
 that they fit in the pan.  Place one disk in the bottom of the pan
 and scoop in a little less than 1/2 of the mousse on the disk.
 Cover with the second disk and scoop in the same amount of the
 mousse.  Place the last disk on top and refrigerate for 1 hour.
 Undo the springform, remove the cake on the cardboard circle.
 Frost the sides of the cake with the ganache.  Serve as soon as
 possible.