Treat your sweetie to something special this Valentine's Day: this eye-catching cake that melds raspberries and chocolate. Ganache is used for the airy mousse base and as the topping, while a pink-hued raspberry mousse peeks out between the layers.
Chocolate-Raspberry Mousse Cake
CRUST
1 1/2 cups chocolate cookie crumbs*
6 tablespoons unsalted butter, melted
1/4 cup raspberry preserves
FILLING
8 oz. semisweet chocolate, chopped
2 tablespoons raspberry flavoring syrup, divided**
2 1/2 cups whipping cream, divided
1 tablespoon sugar
TOPPING
6 oz. semisweet chocolate, chopped
3/4 cup whipping cream
1. Heat oven to 375°F. In medium bowl, stir together cookie crumbs and melted butter. Press into bottom of 9-inch springform pan. Bake 10 minutes or until set. Remove from oven; gently spread preserves over crust. Cool completely on wire rack.