Chocolate Raspberry Cream Cake

Directions

Preheat oven to 350℉ (180℃) and set rack in middle of the oven.

Butter a 10-inch springform pan and line the bottom with a disk of parchment cut to fit.

Cut chocolate and place it in a heatproof bowl. Place bowl over a pan of hot water and allow chocolate to melt.

Stir melted chocolate smooth and allow to cool.

Beat butter and sugar by machine on medium speed until soft and fluffy.

Beat in chocolate and scrape bowl and beaters. Beat in two of the eggs, one at a time, then beat in the ground almonds.

Beat in remaining eggs, then bread crumbs.

Scrape batter into prepared pan and smooth top.

Bake for about 20 minutes, until well risen and firm.

Cool cake in pan on a rack.

Unmold cake, wrap and chill until needed.

To assemble dessert, trim top of cake straight and cut cake to a 9-inch diameter by using the OUTSIDE of a 9-inch springform pan as a guide.

Assemble pan and force cake layer into pan.

Chill cake in pan until ready to fill with mousse.

For the mousse: Combine raspberries and sugar in a non-reactive saucepan and bring to a boil over medium heat.

Lower heat and simmer until slightly thickened.

Purée in food processor and strain away seeds.

Chill puree.

To assemble mousse, pour liqueur and water into a heatproof bowl and sprinkle gelatin on surface.

Allow to soak 5 minutes. Place bowl over gently simmering water and allow gelatin to melt; cool slightly.

While gelatin is melting, whip cream until lightly firm, but not grainy.

Whisk gelatin into purée, then fold purée into cream.

Quickly pour mousse over chocolate layer in pan.

Cover with plastic wrap and chill until set, 8 hours to overnight.

To finish dessert, whip cream with sugar and spread evenly on mousse.

Chill to set cream, then run knife between cream and side of pan.

Remove springform side; garnish top with raspberries; sprinkle berries with confectioners’ sugar.