DARK CHOCOLATE RASPBERRY CAKE RECIPE

This recipe consists of a génoise-type dark chocolate cake as the base, topped with a layer of fresh raspberries and covered in a smooth chocolate mousse flavored with a hint of freshly grated ginger. Beatrice Peltre, the mastermind behind award-winning blog, La Tartine Gourmande, is kind enough to share this recipe with us. Bea, as she calls herself, is a French expatriate living in Boston. She writes about her experiences with food, and provides breathtaking photos and step-by-step recipes in English and French. Do not be intimidated by the look of this cake. This recipe is not difficult to make. Try it, you will not be disappointed. Makes 7″ to 8″ in diameter cake, or 3″ x 3″; individual ones

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