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A Slice Of Heaven

By CBSNews.com staff CBSNews.com staff

February 8, 2000 / 9:53 AM EST / CBS

February means Valentine's Day, and Valentine's Day means chocolate! Who among us doesn't relish receiving delicious chocolate confections at any time of the year?

The Early Show's Food Contributor Bobby Flay shares some tips on chocolate making and prepares a recipe for chocolate lovers.

Here's the recipe:

Chocolate Mousse Cake with Chocolate Whipped Cream and Raspberries
(Serves 8)

1/2 cup granulated sugar

1/2 cup water

1 stick unsalted butter, cut into tablespoons

12 ounces bittersweet chocolate, finely chopped

6 large eggs

1 teaspoon pure vanilla extract

1/4 cup liqueur, such as Grand Marnier or Framboise

1. Preheat oven to 325 degrees Fahrenheit. Butter an 8-inch baking pan well and line the bottom with buttered parchment paper.

2. Place the sugar and water in a small saucepan and bring to a boil. Place the butter and chocolate in a medium bowl, pour the hot sugar syrup over the chocolate, let rest for one minute and whisk until smooth.

3. Whisk in the eggs, one at a time, then the vanilla and liqueur and whisk until smooth.

4. Pour the batter into the prepared pan and place in a small roasting pan. Pour one inch of warm water into the roasting pan and bake for 45 minutes or until the dessert is just set.

5. Remove the cake pan from the roasting pan and let cook to room temperature. Cover with plastic wrap and chill in the refrigerator at least four hours or overnight. To unmold, run a knife between the dessert and the pan and invert onto a platter.

Chocolate Whipped Cream

1 pint very cold heavy cream

2 tablespoons unsweetened cocoa powder, sifted

2 tablespoons granulated sugar

1 teaspoon pure vanilla extract

Place all ingredients in a large chilled bowl and whip to soft peaks, using a handheld mixer.

Assembly:

Fresh raspberries

Shaved bittersweet chocolate

Slice the cake into eighths and serve each slice with a large dollop of chocolate whipped cream, a few raspberries and shaved chocolate.

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