Total Calories: 1,981
Take four circular tin molds, 2 inches deep and 3 inches in diameter (they are kind of like deep biscuit cutters), and line with parchment paper. (Bruce Molzan found these molds in Paris, but says that you can also use PVC piping material.)
Place a layer of chocolate cake at bottom of each mold. Drizzle each layer of cake with Chambord and some of the simple syrup. Place raspberries on top of cake. Divide the chocolate mousse evenly on top of each mold and pack down. Chop up leftover chocolate cake into cubes and sprinkle on top of chocolate mixture. Sprinkle white and semisweet chocolate shavings over each dessert and refrigerator for 2 hours. Unmold and top with chopped Almond Brittle. Serve at room temperature.
Preheat oven to 350°. In a mixing bowl, sift together the cocoa, flour, baking soda, salt, and baking powder. In a separate bowl, using an electric mixer, cream the butter with the sugar, eggs, and vanilla. Combine the 2 mixtures alternately in a 3rd bowl, adding the water. Pour into a greased jellyroll pan and bake for 25–30 minutes. Cool and reserve.
Melt the chopped semisweet chocolate with the butter over medium- low heat. Fold in the lightly whipped cream; reserve.
Over medium heat, cook sugar until brown but not burned. Add almonds and continue cooking about 5 minutes more. Pour mixture into buttered sheet pan. Let cool and chop into small pieces.
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