Chocolate Raspberry Mirror Mousse Cake

canadianliving.com

Jackie C.

2 eggs, separated

⅓ cup (75 mL) granulated sugar

1 tsp (5 mL) vanilla

¼ cup (50 mL) all-purpose flour

¼ cup (50 mL) unsweetened cocoa

subheading: Chocolate Mousse:

10 oz (300 g) high-quality semisweet chocolate, chopped

2-½ cups (625 mL) whipping cream

1 tbsp (15 mL) vanilla

1 bag (300 g) frozen raspberries, thawed

⅓ cup (75 mL) granulated sugar

2 tsp (10 mL) unflavoured gelatin

subheading: Raspberry Glaze:

1 pkg (300 g) frozen raspberries, thawed

½ cup (125 mL) raspberry jam

½ cup (125 mL) grenadine

1 tbsp (15 mL) unflavoured gelatin

Directions at canadianliving.com

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