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Chocolate Dome Cake

1 tablespoon butter
4 eggs
1 cup sugar
3/4 cup cake flour
11 ounces semisweet chocolate
1 cup heavy cream, chilled
1 cup orange juice, sweetened to taste
2 tablespoons Grand Marnier
1 pint raspberries

6 fresh green leaves, orange, lemon, bay
1 tablespoon cocoa

1 1/2 cups raspberries
1/2 cup sugar
2 tablespoons lemon juice

Using the pastry brush, butter and flour a 8-in bowl to bake the
cake in. Preheat oven to 350. Beat the eggs and sugar for 5 minutes
or until thick, fluffy and tripled in volume. Rapidly sift and fold
in the flour. Pour into prepared bowl.

Bake for 35-45 minutes or until toothpick comes out clean. Cool
cake completely on a wire rack (about 1 hour) before decorating.

Melt 5 ounces of chocolate over hot, not boiling, water in a double
boiler. Remove pan and let cool to room temperature.

Whip the cream to soft peaks in a bowl set over ice cubes and water.
Fold half the cream into the chocolate; fold in the rest of the
cream. Add Grand Marnier to the orange juice. Slice the Genoise
horizontally into three layers of equal thickness. Shave off and
discard the crusty top of the cake. It will be too firm to absorb
the liquid.

Line the 8-inch bowl with plastic wrap. Fit the rounded top into
the bowl; soak with 4 tablespoon of the orange mixture. Spoon 1/3
of the mousse onto the layer and strew on a handful of raspberries.

Place the next layer of cake onto the first, brush with 1/3 cup of
the orange juice mixture, the rest of the mousse, a handful of
raspberries and cover with the remaining slice of cake. Brush on
the last of the juice, and bring the hanging edges of the plastic
wrap over the top. Cover with another sheet of plastic wrap and
refrigerate for several hours before decorating.

Melt the remaining chocolate in a double boiler. Unmold the thoroughly
chilled cake, domed side up, onto a rack.

Lightly dampen your work surface so that a 12-inch sheet of plastic
wrap will adhere. Spread a thin 10-11-inch disk of chocolate in
the center of the sheet. Rapidly slide the plastic into the now
empty bowl, letting the plastic with its chocolate disk cover the
bottom and sides of the bowl. Gently drop the chilled cake into
the bowl, fold the plastic wrap over it and chill.

Make some chocolate leaves from leftover chocolate.

For sauce, puree the raspberries with 1/2 cup sugar in a blender
or food processor. Add lemon juice. Push the sauce through a fine
sieve. Unmold the cake and garnish with sauce and leaves.


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