Frozen Chocolate & Raspberry Mousse Cake

Total Time: 6 hrs Preparation Time: 1 hr Cook Time: 5 hrs

Ingredients

• Servings: 6
• 1 (9 ounce) package chocolate wafer cookies, finely crushed
• 6 tablespoons unsalted butter, melted
• 1/2 cup whipping cream
• 9 ounces chocolate, chopped
• 2 tablespoons creme de cacao
• 1 teaspoon vanilla
• 1/2 cup sugar
• 1/4 cup water
• 4 large egg whites, room temp
• 1 1/2 cups whipping cream, chilled
• 2 pints fresh raspberries

Recipe

• 1 preheat the oven to 325.
• 2 butter a 9-inch spring form pan with 2-3/4 inch high sides.
• 3 mix cookie crumbs with melted butter and press mixture evenly over bottom and 1 inch up sides of pan.
• 4 bake 6 minutes and cool on rack.
• 5 bring 1/2-cup cream to boil in medium saucepan and reduce heat to low.
• 6 add chocolate and stir until smooth.
• 7 pour mixture into large bowl mix in liqueur and vanilla.
• 8 cool completely.
• 9 bring sugar and water to a boil in small saucepan over medium heat, stirring until sugar dissolves; boil until it reaches 238 degrees on a candy thermometer, about 5 minutes.
• 10 meanwhile, beat egg whites until soft peaks form.
• 11 gradually beat in boiling syrup.
• 12 continue beating until stiff peaks form and meringue is cool.
• 13 fold egg whites into chocolate mixture in 2 additions.
• 14 beat 1-1/2 cups cream in large bowl to soft peaks then fold into other mixture.
• 15 pour into prepared crust, cover tightly with foil and freeze for at least 5 hours.
• 16 remove cake from freezer and run a knife around the sides of the pan to loosen the cake.
• 17 release pan sides and cover the top with raspberries.
• 18 cut and serve.