---------- Recipe via Meal-Master (tm) v8.05
  
       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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