This recipe makes double the amout of cake needed, so you'll be able to fre
CHOCOLATE CAKE: In large bowl, beat egg yolks with ¼ cup of the sugar Fold egg white mixture into egg yolk mixture. Sift flour and cocoa over egg
RASPBERRY SYRUP: In small saucepan, combine sugar and water; cook over me Stir in liqueur. Let cool.
RASPBERRY MOUSSE: In small saucepan, sprinkle gelatin over water; let sta Stir in liqueur; transfer to large bowl. Over low heat, heat gelatin until
TO ASSEMBLE: Cut cake into 3 or 4 thin layers; reserve 2 layers and freeze
CHOCOLATE GLAZE: In top of double boiler over hot, not boiling,
Your Chocolate Raspberry Mousse Cake is ready. Buon appetito!
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