Chocolate Mousse Cake With Raspberry Sauce

• Cake
• 10 ounces dark unsweetened chocolate squares
• 5 ounces unsalted butter
• 6 eggs, separated
• 1/4 cup sugar
• For the raspberry sauce
• 4 ounces fresh raspberries or 4 ounces frozen raspberries
• 2 tablespoons icing sugar
• 1/4 cup water

1. Preheat the oven to 350u0b0F.
2. Line the base and sides of a 8 inch spring form with greaseproof paper.
3. Melt the chocolate and butter in a bowl over a pan of simmering water (au bain Marie).
4. Let slightly cool.
5. Whisk the yolks with 2 tbs of the sugar until creamy.
6. Stir in the melted chocolate and butter and mix well.
7. Beat the eggwhites with the remaining sugar until very stiff.
8. Fold the eggwhites into the chocolate mix and pour the mix in the prepared form.
9. Place on the middle shelf of the oven and bake for 20 minutes.
10. When the cake is cooled, keep refridgerated.
11. Sauce:
12. Put all the ingredients in a bowl, stir and then blend until smooth.
13. For an extra smooth sauce simply pass through a sieve.

cake, chocolate squares, butter, eggs, sugar, raspberry sauce, fresh raspberries, icing sugar, water

Taken from www.food.com/recipe/chocolate-mousse-cake-with-raspberry-sauce-110845 (may not work)