Recipe

Flourless Chocolate Cake With Chocolate Mousse And Raspberry Sauce Recipe

	Peetabear / All my dishes 7 months, 3 weeks ago this cake looked and sounds so rich and decadent... it has a cake bottom covered with a thick layer of chocolate mousse and red raspberry sauce drizzled ove th slices... the recipe is from Godiva Prep:40m Cook:45m Servings:14	Peetabear
	cake chocolate flourless mousse raspberry sauce

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Ingredients

Flourless Chocolate Cake:

8 bars (1.5 ounces each) Godiva® Dark Chocolate, chopped

1 1/2 cups (3 sticks) unsalted butter, softened

3 cups confectioners’ sugar

12 eggs, separated

Pinch of salt

Chocolate Mousse:

1 1/2 cups milk

1/2 cup granulated sugar

7 bars (1.5 ounces each) Godiva® Dark Chocolate, chopped

3 tablespoons vegetable oil

1 teaspoon vanilla extract

1 1/2 cups heavy cream

Raspberry Sauce:

1/2 cup water

1/2 cup granulated sugar

1 1/2 cups fresh or frozen raspberries

1/2 teaspoon vanilla extract

1/2 teaspoon finely grated orange peel

Directions

Make Flourless Chocolate Cake:

Position rack in center of oven and preheat to 350°F. Lightly grease a 10 x 3-inch springform pan.

Place chocolate in a microwavable bowl. Microwave on HIGH for 1 to 1 1/2 minutes or until almost melted. Let stand 1 minute and stir until smooth.

Beat butter and 2 cups confectioners’ sugar with mixer at high speed for about 3 minutes or until light and fluffy. Add egg yolks, one at a time, beating well after each addition.

Beat egg whites and salt with mixer at medium speed in a dry, clean bowl until frothy. Gradually add remaining confectioners’ sugar. Increase speed to high and beat until stiff peaks form.

Fold melted chocolate into butter mixture. Gently fold egg whites into chocolate-butter mixture. Do not overmix (the mixture should have a few streaks of whites in it). Pour batter into springform pan. Bake for 45 minutes, or until a toothpick inserted in center has a few moist crumbs clinging to it. Be careful not to overbake or cake will be dry. Cool completely in pan on a wire rack. Upon cooling, the center of the cake will sink

Make Chocolate Mousse:

1. Heat the milk and granulated sugar in a small saucepan over medium heat to a boil. Remove from heat. Add chocolate. Let stand for 5 minutes. Stir until melted and smooth. Stir in oil and vanilla. Let cool for about 10 minutes or until tepid.

2. Beat cream in a chilled bowl with mixer at high speed until stiff peaks form. Gently fold one-half of the whipped cream into the tepid chocolate mixture. Gently fold in the remaining cream, being careful not to overmix. Carefully spoon mousse on top of cake, spreading evenly with a spatula. Refrigerate for at least 2 hours or until cold

Make Raspberry Sauce:

1. Heat the water and granulated sugar in a small saucepan over medium heat to a boil. Add 1 cup raspberries, vanilla and orange peel. Let stand for 10 minutes. Strain raspberry mixture through a fine-meshed sieve into a bowl. Refrigerate until cold. Stir in remaining raspberries.

2. To serve, run a thin-bladed knife around edge of cake to loosen it from sides of springform pan. Remove side from springform pan. With a sharp thin-bladed knife, slice cake, wiping blade clean between each cut. Place the slices on serving plates and top with some of the raspberry sauce.

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