Chocolate Mousse Cake

30 minutes preparation plus cooling and chilling, 45 minutes baking

Makes 10 servings

Crust
1 cup chopped walnuts (4 ounces)
1 cup chopped hazelnuts or almonds (4 ounces)
1/4 cup (1/2 stick) butter, softened

Filling
1 pound (16 squares) semisweet chocolate, coarsely chopped
1 cup heavy cream
6 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup granulated sugar

Garnish
1 cup whipped cream
1 cup fresh raspberries

1 Preheat oven to 325 degrees.
2 To prepare crust, mix together nuts and butter. Press evenly over bottom and up sides of a 9-inch springform pan.
3 To prepare filling, in a medium saucepan, heat chocolate and cream over low heat, stirring constantly, until chocolate is melted and smooth. Cool to room temperature, 10 minutes.
4 Beat together eggs and vanilla at low speed until foamy. At high speed, gradually beat in flour and sugar until thick, 8 to 10 minutes.
5 Fold one-third of egg mixture into melted chocolate mixture. Fold chocolate mixture, one-quarter at a time, into remaining egg mixture. Spread batter in prepared pan; smooth top.
6 Bake cake until puffed around outer edges, 45 minutes. Transfer pan to a wire rack to cool for 30 minutes. Remove sides of pan.
7 Chill cake for 4 hours or overnight. Garnish with whipped cream and fresh raspberries