2 cups, chocolate wafer crumbs
1/4 cup sugar
2/3 cup butter,melted
14 oz. bittersweet chocolate,chopped
2 tablespoons butter
4 eggs, separated
3/4 cup powdered sugar
1/4 cup raspberry liqueur
1/4 tsp. vanilla extract
6 oz. bittersweet chocolate, chopped
3/4 cup heavy cream
12 fresh raspberries
In a bowl of a food processor fitted with a metal blade, process the chocolate wafer crumbs with the sugar and butter until the mixture is well combined.
Press into a 9-10 inch tart pan with removable bottom; refrigerate for 30 minutes.
In in a heat proof bowl, place the chopped chocolate and the butter; place over a pan of simmering water and stir together until melted and combined together. Set aside.
In another bowl add the egg yolks, liqueur, extract and sugar; whisk together until well combined. Place the bowl with egg yolk mixture over a pan of simmering water , whisking constantly until the mixture resembles softly beaten whipped cream. Remove from heat and set aside.
Spread 1/4 cup of the chocolate /butter mixture onto the bottom of the crust; set aside.
When the chocolate and egg mixtures are about the same temperature, fold the chocolate mixture into the egg yolk mixture; set aside.
In a clean metal bowl of a stand mixer, beat the egg whites until soft peaks form. Fold egg whites into the chocolate/egg yolk mixture. Pour into tart shell and spread out evenly. Refrigerate for 1 hour.
Make the ganache by heating cream to just boiling and pour over chopped chocolate. Allow to set a couple of minutes and stir until mixture is smooth and glossy. Pour ganache over the top of the filled tart and garnish with the fresh raspberries.