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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chocolate Cake: In a large bowl, beat egg yolks with 1/4 cup sugar until very pale. | 2. In a separate bowl, beat the egg whites until soft peaks form; gradually beat in the remaining sugar until stiff peaks form. | 3. Fold the egg white mixture into the egg yolk mixture. | 4. Sift the flour and cocoa over the egg mixture; gently fold in. | 5. Pour into a buttered 8-inch springform pan; bake is a 350 degree F oven for 30 to 35 minutes or until the top springs back when lightly touched. | 6. Run a knife around the edge of the cake to loosen it. | 7. Let cool on a wire rack. | 8. Raspberry Syrup: In a small saucepan, combine sugar and water; cook over medium heat until the sugar has dissolved, about 1 minute. | 9. Stir in the liqueur. | 10. Let cool. | 11. Raspberry Mousse: In a small saucepan, sprinkle gelatin over water; let stand for 5 minutes to soften. | 12. Puree the berries in a food processor and then strain through a sieve to remove the seeds. | 13. There should be approximately 2 cups of puree remaining. | 14. Transfer the puree to a separate saucepan. | 15. Add sugar and lemon juice; cook over medium heat, stirring occasionally, until the sugar has dissolved, about 5 minutes. | 16. Stir in the liqueur; transfer to a large bowl. | 17. Over low heat, heat the gelatin until dissolved; stir into the raspberry mixture. | 18. Chill, stirring occasionally, over a larger bowl of ice and water for about 20 minutes or until the consistency of raw egg whites. | 19. Whip the cream; fold into the cooled raspberry mixture. | 20. Reserve 1/2 cup for garnish. | 21. To assemble, cut the cake into 3 or 4 thin layers; reserve 2 layers and freeze the remaining layers for another use. | 22. Sprinkle 1 cut side of each of the 2 layers with the raspberry syrup. | 23. Place 1 layer, syrup side up, in a 9-inch springform pan; pour in half of the raspberry mousse. | 24. Top with the second cake layer; pour in enough of the remaining mousse to come almost to the top of the pan. | 25. Smooth the surface. | 26. Refrigerate until firm, 1 to 2 hours. | 27. Chocolate Glaze: In the top of a double boiler over hot, not boiling, water, melt the chocolate with the cream, stirring until smooth. | 28. Let it cool to room temperature yet still spreadable; pour over the mousse and spread evenly. | 29. Spoon the remaining mousse into a pastry bag fitted with a small plain tip; pipe 3 concentric circles over the top of the cake. | 30. Pull a toothpick through the circles to form a spider web design. | 31. Refrigerate until chilled. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	3		separated	214.5	1.08	18.84	14.265
sugar	1/3	cup	granulated	106.6	20.0027	3.3367	1.6640000000000001
purpose flour	1/2	cup		-	-	-	-
cocoa powder	2	tablespoons	unsweetened	24.624000000000002	6.2532	2.1168	1.4796
sugar	1/4	cup	granulated	106.6	20.0027	3.3367	1.6640000000000001
water	1/4	cup		0.0	0.0	0.0	0.0
raspberry liqueur	2	tablespoons		-	-	-	-
gelatin	1 1/2	1/2	unflavored	-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
raspberry	2	packages	thawed frozen	-	-	-	-
sugar	3/4	cup	granulated	106.6	20.0027	3.3367	1.6640000000000001
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
raspberry liqueur	2	tablespoons		-	-	-	-
whipping cream	2	cups		700.8	7.104	5.207999999999999	74.184
chocolate	4	ounces	semisweet	65.7708	10.7388	2.336	1.6329
whipping cream	1/4	cup		700.8	7.104	5.207999999999999	74.184

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.