Raspberry and Chocolate Mousse Cake

Melt the butter and chocolate and mix until combined.

Whisk together the sugars and eggs until light and frothy.

Add the chocolate and butter mixture and mix to combine.

Sift in the flour, cocoa powder, and salt.

Use a rubber spatula to fold the mixture together until just combined.

Spread into the prepared pan in an even layer. Bake, then cool completely.

Add water to a small bowl, sprinkle the gelatine overtop, and swirl. Let sit for five minutes.

Puree the fresh raspberries, then pass through a fine mesh sieve to remove all seeds.

Add the sugar and cook until melted. Turn off the heat and stir in the gelatin until melted and combined. Cool completely.

Whip the heavy cream and powdered sugar until stiff peaks form.

Add the cooled raspberry mixture in two additions and mix to combine.

Spread the raspberry mousse evenly over the cooled brownie cake. Cover (not touching the mousse) and refrigerate for at least 4 hours, but overnight is best.

Heat the heavy cream and pour it over the chopped chocolate. Mix until smooth. Cool until no longer hot to the touch.

Pour the glaze over the cake starting in the center, then going the whole way around the edges. Allow the ganache to set before moving the cake.