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CHOCOLATE DECADANCE

10 oreos
4 or 5 TBS butter, melted

12 oz. bittersweet chocolate
1/4 lb butter
3 eggs
1/4 cup sugar
1/4 cup flour
10 oz bag guittard large semi-sweet chocolate chips

10 oz frozen rasperries in syrup
1/2 cup chocolate ganache (see below)
2 1/2 tsp gelatin
2 TBS. Chambord
1 2/3 cup cream
1/4 cup sugar

Throw oreos into a food processor and grind 'em up. Pour melted
butter into the cookie crumbs. Mix until it holds together. Press
the mixture into the bottom of a 10" spingform pan.

Melt butter and chocolate together. Beat the eggs and sugar together
until light and fluffy. stir the flour into the egg mixture until
barely mixed. Pour the slightly cooled chocolate mixture in while
gently mixing. Fold in the chips. Pour the batter over the crust
and bake at 425 for 15 minutes.

Defrost and sieve rasperries (be sure to press all the pulp through).
Reduce the raspberries to 1/2 cup in saucepan over med-low heat.

While raspberries are reducing, soften gelatin with 3 TBS. water.
Add the gelatin, ganache and chambord to the raspberries, cover
and place in the refrigerator for 20 minutes.

While raspberry mixture is cooling, whip cream with sugar until
stiff. Fold in raspberry mixture, cover and leave in refrigerator
for about 45 minutes or until firm.

Pipe the mousse on the cooled cake in a nice pattern.


GANACHE

20 oz. bittersweet choc (finely chopped)
1 3/4 cups cream
1/4 cup superfine sugar
1 TBS chambord

Place chocolate in heat-proof bowl. Bring cream and sugar just to
boil mixing to dissolve sugar and pour over chocolate. Let sit for
1 minute. Stir to dissolve (try not to stir in air bubbles). Add
chambord. Cover and let cool for about 1 hour.

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