INGREDIENTS

INSTRUCTIONS

For the cake layer:  Preheat oven to 350 degrees 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. Puree 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 puree, then
fold puree 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.  Recipe by: Cooking Live Show
#CL8931 Posted to MC-Recipe Digest V1  #721 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Aug 4, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4506
Calories From Fat: 2857
Total Fat: 328.5g
Cholesterol: 1579.3mg
Sodium: 884.3mg
Potassium: 1255.7mg
Carbohydrates: 364g
Fiber: 15g
Sugar: 249.4g
Protein: 60.9g