Ingredients: |
Ingredients: For crust:
9 ounces chocolate wafers
3 ounces melted butter
For chocolate mousse:
16 ounces white chocolate
3 eggs, separated
1/2 cup sugar
1/2 cup heavy cream
2 Tbsps. white creme de cacao (liquor)
2-1/2 cups heavy cream, whipped to soft peaks
Pinch of salt
For raspberry sauce:
4 pints fresh raspberries
1/2 cup sugar
2 Tbsps. lemon juice
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Directions: |
Directions:For cake crust:
1. Preheat oven to 350º.
2. Liberally spray the bottom and sides of a 10-inch springform pan with baking spray.
3. In a food processor, pulse the chocolate wafers until the crumbs are very fine.
4. Place the crumbs in a bowl with the butter and combine.
5. Firmly press about two-thirds of the crumbs against the sides of the pan and the remaining crumbs on the bottom of the pan (use the bottom of a glass to press the crumbs into an even layer).
6. Bake for 5 mins. at 350º then allow to cool completely, or freeze for later use.
For white chocolate mousse cake:
1. Melt white chocolate in a double boiler to a temperature of 130º, stirring occasionally until completely smooth. Set aside and keep warm.
2. Place the egg whites in a mixing bowl, add a pinch of salt, and beat until frothy.
3. Gradually add sugar to the egg whites and beat until the mixture holds stiff, glossy peaks. Set aside.
4. Place egg yolks in a large mixing bowl, whisk in ½ cup heavy cream, add melted chocolate, and stir well to combine.
5. Whisk in the creme de cacao to create a smooth texture. Gently fold in the egg whites until well combined.
6. Fold the 2-1/2 cups of whipped cream into the chocolate mixture, stir well to combine, and pour into the prepared crust.
7. Freeze until firm, at least 4 hours or overnight.
8. Remove from the freezer and release from the pan when ready to serve.
For Raspberry Sauce:
1. To make the raspberry sauce, combine the raspberries, sugar, and lemon juice in a food processor and purée until smooth.
2. Strain the mixture through a fine sieve to remove the seeds.
To serve: Cut the cake into wedges and spoon the raspberry sauce over the wedges. |
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