Chocolate and raspberry together make a heavely combination in this cake.
Ingredients
1 (6 oz.) package semisweet chocolate chips
1/2 C. butter
1/2 C. all-purpose flour
4 egg yolks
4 egg whites
1/2 C. white sugar
1/2 C. semisweet chocolate chips
2 Tbs. margarine
2 Tbs. light corn syrup
1/2 C. whipped cream
1 recipe Raspberry Sauce (below)
1 C. fresh raspberries
Directions
Preheat the oven to 325 degrees. Grease bottom and side of Springform pan, 8x2 1/2 inches. Melt 1 package chocolate chips and 1/2 cup margarine in 2-quart heavy saucepan over medium heat; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended. Beat egg whites in large bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Gently stir chocolate mixture into egg whites. Spread in pan. Bake 35 to 40 minutes (top will appear dry and cracked), or until toothpick inserted in center comes out clean; cool 10 minutes. Run knife along side of cake to loosen; remove side of pan. Turn cake upside down onto wire rack; remove bottom of pan and cool completely. Place on serving plate. Heat 1/2 cup chocolate chips, 2 tablespoons margarine, and the corn syrup over medium heat until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side. Place whipped cream in decorating bag fitted with tip. Pipe a rosette on each serving.
Serve with raspberry sauce:
Ingredients
1 (10 oz.) package frozen raspberries - thawed and drained, juice reserved
1/4 C. white sugar
2 Tbs. corn starch
2 Tbs. raspberry flavored liqueur
Directions
Add enough water to reserved juice to measure 1 cup. Stir together sugar and cornstarch in 1-quart saucepan. Stir in juice and raspberries. Heat to boiling over medium heat. Boil and stir 1 minute; strain. Stir in liqueur. Cool slightly before serving. Refrigerate any remaining sauce. Garnish with fresh raspberries.
Makes 1 8-inch cake
