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1
Preheat oven to 350F (180C) and set rack in middle of the oven.
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2
Butter a 10-inch springform pan and line the bottom with a disk of parchment cut to fit.
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3
Cut chocolate and place it in a heatproof bowl.
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4
Place bowl over a pan of hot water and allow chocolate to melt.
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5
Stir melted chocolate smooth and allow to cool.
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6
Beat butter and sugar by machine on medium speed until soft and fluffy.
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7
Beat in chocolate and scrape bowl and beaters.
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8
Beat in two of the eggs, one at a time, then beat in the ground almonds.
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9
Beat in remaining eggs, then bread crumbs.
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10
Scrape batter into prepared pan and smooth top.
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11
Bake for about 20 minutes, until well risen and firm.
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12
Cool cake in pan on a rack.
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13
Unmold cake, wrap and chill until needed.
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14
To assemble dessert, trim top of cake straight and cut cake to a 9-inch diameter by using the OUTSIDE of a 9-inch springform pan as a guide.
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15
Assemble pan and force cake layer into pan.
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16
Chill cake in pan until ready to fill with mousse.
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17
For the mousse: Combine raspberries and sugar in a non-reactive saucepan and bring to a boil over medium heat.
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18
Lower heat and simmer until slightly thickened.
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19
Puree in food processor and strain away seeds.
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20
Chill puree.
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21
To assemble mousse, pour liqueur and water into a heatproof bowl and sprinkle gelatin on surface.
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22
Allow to soak 5 minutes.
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23
Place bowl over gently simmering water and allow gelatin to melt; cool slightly.
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24
While gelatin is melting, whip cream until lightly firm, but not grainy.
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25
Whisk gelatin into puree, then fold puree into cream.
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26
Quickly pour mousse over chocolate layer in pan.
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27
Cover with plastic wrap and chill until set, 8 hours to overnight.
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28
To finish dessert, whip cream with sugar and spread evenly on mousse.
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29
Chill to set cream, then run knife between cream and side of pan.
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30
Remove springform side; garnish top with raspberries; sprinkle berries with confectioners' sugar.
