INGREDIENTS

INSTRUCTIONS

Preparing the Genoise Sponge Cake:  Preliminaries. Using the pastry brush,
butter an 8-inch (4 cup) stainless steel bowl (one you can bake in) quite
generously and coat with flour (knock out the excess).
Preheat oven to 350 F.  Cake batter:  Beat eggs and sugar in bowl of mixer
for 5 minutes until thick, fluffy and tripled in volume. Rapidly sift and
fold in flour with big rubber spatula and scoop batter into prepared bowl.
bake in middle level of preheated oven for 35 to 45 minutes until toothpick
stuck in middle comes out clean. Turn out onto rack to cool completely (1
hour) before proceeding.
Melt the chocolate: Bring 2 inches of water to simmer and set bowl over it,
add 5 oz of chocolate and remove from heat. When completely melted, remove
bowl from water and let cool to room temp.
Whip cream into soft peaks and set bowl over ice water. Fold half the cream
into cooled (but liquid) chocolate; when incorporated, fold in the rest to
complete the mousse.
Assembling the cake:  (Taste the OJ to be sure it's sweet enough and add
Grand Marnier if desired.  Shave off crusty top of cake (it won't absorb
the OJ) Use a serrated knife to slice the Genoise into 3 layers of equal
thickness.  Line 8 inch bowl with plastic wrap. Fit round top piece of cake
into bowl, brush with about 4 tab of OJ.  Spoon 1/3 of the mousse onto
soaked layer and strew on a handful of raspberries. Place the next layer
ontop of the mousse, brush with 1/3 cup of OJ and spoon on rest of mousse,
a handful of raspberries and put on the last layer of cake. Brusk on the
last of the juice. Bring the hanging edges of plastic over the top, cover
with another piece of plastic and refrigerate for several hours before
decorating. Making chocolate icing: Melt remaining chocolate in a bowl over
simmering water (same as mousse)  Remove plastic covering from cake and
unmold domed-side up onto a rack, then peel off and discard plastic.
Lightly dampen your work surface so a 12 inch sheet of plastic wrap will
adhere.  Using rubber spatula, spread a thin 10-11 inch disk of cool liquid
chocolate in the center of the sheet. Rapidly slide plastic ito the bowl,
so chocolate disc covers bottom and sides of bowl. gently drop the chilled
cake, domed side down, into bowl, fold plastic wrap over it and
refrigerate.
Makeing chocolate leaves: Dip the inside of each leaf into remaining melted
chocolate and place on a plate, coated side up. Refrigerate until chocolate
hardens.
Decorating cake:  Remove cake from fridge and fold back wrap. Turn
domed-side up onto serving cake and lift off plastic wrap. Sprinkle with
dusting of powder. Make a ring of raspberries around edge of cake and pour
a little raspeberry sauce over them. Affix chocolate leaves to cake (with
melted chocolate, after you've removed the green part).
Raspberry sauce: Puree raspberries with 1/2 cup sugar in a blender or food
processor.  Add lemon juice, taste, adjust the flavor if necessary. Push
the sauce through a sieve.
To cut the cake, keep a knife in hot water nearby, wipe it off before
cutting. Source: Cooking With Master Chefs by Julia Child]
Recipe By     : Jessica Chaiken <11JCHAIKEN@GALLUA. GALLAUDET. EDU>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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