Recipe#4036

Title: Chocolate Mousse 03

From: "Agnes Heringer" heringer@fox.nstn.ca 
 Newsgroups: rec.food.recipes 
 Subject: Chocolate Mousse Cake 
 Date: 3 Nov 1996 22:27:03 -0800 
 Message-ID: <199611022107.RAA26505@Fox.nstn.ca> 

1/2 cup granulated sugar
 1/2 cup water
 1/2 cup unsalted butter
 12 ounces semisweet or bittersweet chocolate
 1/3 cup sweet liqueur such as Cointreau or Chambord 
 6 eggs
 Preheat oven to 325 degrees F.  Butter an 8-inch round pan and line
 the bottom with parchment paper cut to fit.  Butter the paper.
 Cut the chocolate finely and set it aside.  Combine the sugar and
 water in a saucepan and bring to a boil over low heat, stirring
 occasionally to make sure all the sugar dissolves.  Remove the
 syrup from the heat and stir in the butter and chocolate.  Allow
 to stand for 5 minutes.  Whisk smooth.  Add liqueur and the eggs
 one at a time, whisk after each addition; be careful not to overmix.
 Pour the batter into the pan and then place the pan in a small
 roasting pan and add about one inch of warm water.  Bake for 45
 minutes until set and cake is dry on top.  Cool, cover with plastic
 wrap and refrigerate.  To unmold, run a knife around the edge of
 pan and pass the bottom of the pan over a heated element.  Invert
 on a platter.  (Or use a springform pan).  Serve with whipped cream
 (1 cup whipping cream with 2 tablespoons icing sugar).  Decorate
 with raspberries.