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Print this Recipe    Chocolate Mousse 03

CHOCOLATE MOUSSE CAKE

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.

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