Chocolate Mousse Cake

Directions

Crust

1. Add cookies to a blender and blend until fine crumbs. Add melted butter and stir to combine. Press into the bottom of a spring form pan. Set aside

Mousse

1. Melt chocolate chips in microwave 5-6 minutes on defrost. Stir until they are melted.

2. Add 2 whole eggs to a bowl and the 4 yolks from the separated eggs below.

3. Separate 4 egg whites to a separate bowl. Beat egg whites to stiff peaks.

4. Add heavy cream and powdered sugar to another bowl and whip until stiff peaks.

5. Beat together melted chocolate with the 2 whole eggs and 4 yolks.

6. In a large bowl, combine the whipped cream and melted chocolate/egg mixture, turning gently with a rubber spatula. Add beaten egg whites and fold in gently until batter is combined.

7. Pour mixture over the cookie base in spring form pan and refrigerate until firm - overnight.

Chocolate Ganache

1. Add your chocolate chips to a bowl. In a separate bowl, heat the milk until boiling (microwave for 1 ½ minutes). Pour the hot milk over the chocolate chips in the bowl. Let stand for 2-3 minutes and then stir until you have a smooth mixture. Pour chocolate mixture into a squeeze bottle and drizzle around the edge of the cake. Optional: Use a cake decorating bag and snip the end so you can drizzle the chocolate. Pour some chocolate on the top of the cake and smooth. Using an offset spatula on a turn table, starting in the middle of the cake, hold the spatula and spin your cake to make the pattern.

   

Raspberry Sauce

1. Add ingredients to a small saucepan and cook until slightly thickened, about 15 minutes. Using a hand emersion blender, blend until you have the consistency you like. Set aside to cool.