Chocolate Decadence

10 Oreos
5 tablespoons butter, melted
12 ounces bittersweet chocolate
1/4 pound butter
3 eggs
1/4 cup sugar
1/4 cup flour
1 10-ounce bag Guittard large semi-sweet chocolate chips
10 ounces frozen raspberries in syrup
1/2 cup chocolate ganache (see below)
2 1/2 ounces gelatin
2 tablespoons Chambord
1 2/3 cups cream
1/4 cup sugar

Preheat oven to 425°F.

Throw Oreos into a food processor and grind ’em up. Pour the 5 tablespoons of melted butter into the cookie crumbs and mix until it holds together. Press the mixture into the bottom of a 10-inch springform pan.

Melt the 1/4 pound of butter and chocolate together. Beat the eggs and sugar together until light and fluffy. Stir the flour into the egg mixture until barely mixed. Pour the slightly cooled chocolate mixture in while gently mixing. Fold in the chips.

Pour the batter over the crust and bake at 425°F for 15 minutes.

Defrost and sieve raspberries (be sure to press all the pulp through).

Reduce the raspberries to 1/2 cup in saucepan over medium-low heat.

While raspberries are reducing, soften gelatin with 3 tablespoons of water. Add the gelatin, ganache (recipe below) and Chambord to the raspberries, cover and place in the refrigerator for 20 minutes.

While raspberry mixture is cooling, whip cream with sugar until stiff. Fold in raspberry mixture, cover and leave in refrigerator for about 45 minutes or until firm.

Pipe the mousse on the cooled cake in a nice pattern.

Ganache

20 ounces bittersweet chocolate, finely chopped
1 3/4 cups cream
1/4 cup superfine sugar
1 tablespoon Chambord

Place chocolate in heat-proof bowl.

Bring cream and sugar just to boil, mixing to dissolve sugar and pour over chocolate. Let sit for 1 minute. Stir to dissolve (try not to stir in air bubbles). Add Chambord.

Cover and let cool for about 1 hour.


Baker’s Secret Signature Springform Pan, 10-Inch

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