Chocolate Raspberry Truffle Cake

Name: Chocolate Raspberry Truffle Cake
Yield: 10 servings
Ingredients: 8 oz (250 g) bittersweet chocolate chopped; 1/4 cup (60 mL) seedless raspberry jam; 1/4 cup (60 mL) frozen concentrated raspberry cocktail thawed and undiluted; 1 -1/4 oz (7 g) pouch unflavoured gelatin; 1 1/2 cups (375 mL) 35 % cream; 2 tbsp (30 mL) raspberry liqueur or orange liqueur (optional); 2 tsp (10 mL) vanilla extract; 2 9-inch (23 cm) round chocolate cake layers; 2 cups (500 mL) fresh raspberries; Fresh mint; Icing sugar for dusting cake

Raspberries, chocolate and Real whipping cream combine irresistibly in this decadent special occasion cake.

Prep: 30 min
Cooking: 5 min
Refrigeration: 2 h

Yields 10 servings

Ingredients

8 oz (250 g) bittersweet chocolate chopped
1/4 cup (60 mL) seedless raspberry jam
1/4 cup (60 mL) frozen concentrated raspberry cocktail thawed and undiluted
1 -1/4 oz (7 g) pouch unflavoured gelatin
1 1/2 cups (375 mL) 35 % cream
2 tbsp (30 mL) raspberry liqueur or orange liqueur (optional)
2 tsp (10 mL) vanilla extract
2 9-inch (23 cm) round chocolate cake layers
2 cups (500 mL) fresh raspberries
Fresh mint
Icing sugar for dusting cake

READY FOR REWARDS?

Preparation

Melt chocolate in top of double boiler set over simmering water; set aside.

Place jam in small saucepan set over low heat, stirring until melted. Meanwhile, place raspberry concentrate in small bowl. Sprinkle gelatine over top; let stand 2 min. Turn into jam; stir over low heat until dissolved. Stir jam into chocolate; turn chocolate mixture into large bowl.

Whip cream with liqueur and vanilla extract just until soft peaks form. Stir 1/4 of cream into chocolate mixture; fold in remaining cream.

Slice cake layers in half horizontally. Place 1 cake layer in base of 9-inch (23 cm) springform pan. Spread 1/4 of mousse over top. Top with cake layer and 1/3 of remaining mousse. Scatter 1/2 the berries over mousse. Place cake layer over raspberries, pressing gently. Repeat layering ending with mousse. Garnish with remaining raspberries. Loosely cover with plastic wrap; refrigerate 2 hours.

To unmold cake, run a knife around the inside edge and release springform pan. Garnish with fresh mint, dust with icing sugar.