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Chocolate Mousse Cake with Raspberry Sauce
The cake and sauce can be refrigerated for up to 1 day. Serve cold or at room temperature.

2 sticks ( 1/2 pound) unsalted butter

6 ounces semisweet chocolate, cut into pieces

2 ounces unsweetened chocolate

5 large eggs, separated, plus 3 large egg yolks

1 cup plus 2 1/2 tablespoons granulated sugar

1 1/2 pints raspberries

2 tablespoons fruit
liqueur (optional)

About 1 tablespoon confectioners' sugar

Mint sprigs, for garnish

 How to Prepare:
Preheat the oven to 325. Butter an 8-inch springform pan and set it on a baking sheet.

In a bowl set over a saucepan with 1 inch of simmering water, combine the butter with the semisweet and unsweetened chocolate. Stir until the chocolate is melted, about 6 minutes; let cool.

In a medium bowl, beat the egg whites until stiff peaks form. In another bowl, beat 1 cup of the granulated sugar with the egg yolks until thickened and pale, about 3 minutes. Stir the chocolate mixture into the egg yolks, then stir in half of the egg whites. Using a spatula, fold in the remaining egg whites.

Pour the batter into the prepared pan and bake for 50 minutes, or until the cake is well risen and cracked in a few places. Transfer to a rack and let stand for 10 minutes. Run a knife between the side of the pan and the cake, then remove the side and let the cake cool completely.

In a food processor, puree 1 pint of the raspberries with the remaining 2 1/2 tablespoons of granulated sugar and the liqueur; strain to remove the seeds.  Cut a heart-shaped template from a piece of stiff paper large enough to cover the cake. Place the outside of the template on the cake and sift the confectioners' sugar over the top; carefully remove the template. Run a knife under the cake and transfer it to a cake plate. Alternatively, cut the cake into wedges and serve on individual plates. Garnish with the mint, the remaining 1/2 pint of raspberries and the raspberry sauce. Serve the additional raspberry sauce on the side.