*  Exported from  MasterCook II  *
 
             TORTA DIVINA (CHOCOLATE MOUSSE CAKE WITH LIQUEUR)
 
 Recipe By     : COOKING LIVE SHOW #CL8787
 Serving Size  : 0    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Live
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Batter:
      1/2  cup           granulated sugar
      1/2  cup           water
    8      tablespoons   (1 stick) unsalted butter
   12      ounces        semisweet or bittersweet chocolate
      1/3  cup           sweet liqueur, such as
                         Cointreau or Chambord
    6                    eggs
                         Finishing:
    1      cup           heavy cream
    2      tablespoons   sugar
    1      basket        fresh raspberries (optional)
 
 
 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 
 it
 aside.
 
 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; 
 allow
 to stand 5 minutes. Whisk smooth.
 
 Whisk in liqueur and eggs, one at a time, into the chocolate mixture, 
 being
 careful 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 serving
 
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