Chocolate-Raspberry Mousse Cake

By Morganp9661

Treat your sweetie to something special this Valentine's Day: this eye-catching cake that melds raspberries and chocolate. Ganache is used for the airy mousse base and as the topping, while a pink-hued raspberry mousse peeks out between the layers.

TIPS *Look for 100-percent chocolate cookie crumbs, such as the Oreo brand, which are located in the supermarket baking section near graham cracker crumbs or in the ice cream topping section. If you can’t find them, substitute crushed chocolate wafer cookies.
**Raspberry flavoring syrup often is used to flavor coffee, so look for it in the gourmet coffee section of the supermarket.

Ingredients

• CRUST
• 1 1/2 cups chocolate cookie crumbs*
• 6 tablespoons unsalted butter, melted
• 1/4 cup raspberry preserves
• FILLING
• 8 oz. semisweet chocolate, chopped
• 2 tablespoons raspberry flavoring syrup, divided**
• 2 1/2 cups whipping cream, divided
• 1 tablespoon sugar
• TOPPING
• 6 oz. semisweet chocolate, chopped
• 3/4 cup whipping cream

Details

Servings 12

Preparation

Step 1

1. Heat oven to 375°F. In medium bowl, stir together cookie crumbs and melted butter. Press into bottom of 9-inch springform pan. Bake 10 minutes or until set. Remove from oven; gently spread preserves over crust. Cool completely on wire rack.

2. Meanwhile, place 8 oz. chocolate and 1 tablespoon of the raspberry syrup in large bowl. Heat 1 1/2 cups of the cream in medium saucepan over medium heat or in microwave on high until cream comes to a boil. Immediately pour cream over chocolate; stir until smooth. Let stand until cool but still liquid (about 65°F.). (To speed up process, place bowl with chocolate in bowl of ice water; stir constantly.) Beat at medium speed 2 to 4 minutes or until slightly soft peaks form; spread over crust. Refrigerate.

3. In large bowl, beat remaining 1 cup cream, remaining 1 tablespoon raspberry syrup and sugar at medium speed until firm but not stiff peaks form. Spread over chocolate filling. Refrigerate.

4. Place 6 oz. chocolate in large bowl. Heat 3/4 cup cream in small saucepan over medium heat or in microwave on high until cream comes to a boil. Immediately pour cream over chocolate; stir until smooth. Cool until slightly thickened but still pourable (about 75°F.). Spoon over raspberry filling. Cover and refrigerate until set, at least 8 hours or overnight. (Cake can be made up to 2 days ahead.)

5. To easily cut cake, leave cake in springform pan; use hot dry knife to cut through top layer. Refrigerate. When ready to serve, remove springform pan ring; slice completely. Store in refrigerator.