Torta Divina (Chocolate Mousse Cake with Liqueur)

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Title: Torta Divina (Chocolate Mousse Cake with Liqueur)
Categories: Cheesecakes, Chocolate
Yield: 8 servings

Batter:
1/2 c Granulated sugar
1/2 c Water
8 tb Unsalted butter
12 oz Semisweet or bittersweet
-chocolate
1/3 c Sweet liqueur
Such as cointreau or chambor
-d
6 Eggs
Finishing:
1 c Heavy cream
2 tb Sugar
1 Basket fresh raspberries
-(opt)

Preheat the oven to 325 degrees and set a rack in the
middle level. Butter an 8-inch round pan and line the
bottom with a disk of parchment or waxed paper cut to fit.
Butter the paper. Cut the chocolate finely and set itaside.
Combine the sugar and water in a saucepan and bring to
a boil over low heat, stirring occasionally to make sure
all the sugar crystals dissolve. Remove the syrup from the
heat and stir in the butter and chocolate; allowto stand 5
minutes. Whisk smooth. Whisk in liqueur and eggs, one at a
time, into the chocolate mixture, beingcareful not to over
mix.
Place 1 inch of warm water into a small roasting pan.
Pour batter into the prepared 8-inch round pan and bake
about 45 minutes, until set and slightly dry on the
surface. Remove round pan from the roasting pan and cool to
room temperature in the pan and cover with plastic wrap.
Refrigerate dessert in pan. To unmold, run a knife between
the dessert and the pan and pass the bottom of the pan over
the heat. Invert and remove paper. Invert to a platter.
To finish, whip the cream with the sugar until it holds
a soft peak. Spread the whipped cream on the top of the
dessert. Decorate the top with the raspberries. Yield:
8-10 servingsCOOKING LIVE SHOW #CL 8787 (Recipes courtesy
of Nick Malgieri)

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