Chocolate Mousse Cake with Raspberry Eau de Vie

Sugar
1/3 cup water
1 cup unsalted butter, cut up
3/4 pound semisweet or bittersweet chocolate, finely chopped
1/4 cup raspberry eau de vie (framboise)
4 eggs
1 cup whipping cream
1 basket fresh raspberries, optional
Combine 1/2 cup sugar and water in saucepan. Bring to boil over low
heat, stirring occasionally to make sure all sugar srystals dissolve.
Remove from heat. Stir in butter and chocolate. Cover pan. Let stand
5 minutes. Whisk smooth.

In bowl whisk eau de vie and eggs until well combined. In steady
stream, whisk in chocolate mixture, being careful not to overmix.

Pour batter into buttered 8-inch round cake pan lined with buttered
parchment or wax paper. Pour 1 inch warm water into small roasting
pan. Set cake pan in water. Bake at 300 degrees on middle oven rack
until cake is set and slightly dry on surface, about 45 minutes.
Remove cake from roasting pan and cool in pan to room temperature.
Cover with plastic wrap and refrigerate.

To unmold, run knife between dessert and pan. Immerse bottom of pan in
hot water. Invert onto serving platter.

To prepare frosting, whip cream with 2 tablespoons sugar until soft
peaks form. Spread on top of dessert. Edge with raspberries.
Each serving contains about:
512 calories; 41 mg sodium; 167 mg cholesterol; 39 grams fat; 13 grams
carbohydrates; 3 grams protein; 0 fiber.