Ingredients Jump to Instructions ↓

  1. 8 (1-ounce) squares sweet baking chocolate

  2. 3/4 cup butter or margarine

  3. 1/4 cup plus 2 tablespoons all-purpose flour

  4. 6 eggs, separated

  5. 1/2 cup sugar

  6. 2/3 cup raspberry preserves

  7. Chocolate glaze

Instructions Jump to Ingredients ↑

  1. Directions Combine chocolate squares and butter in a heavy saucepan, cook over low heat until melted, stirring often.

  2. Remove from heat, and stir in flour.

  3. Add egg yolks, one at a time, stirring well after each addition, set aside.

  4. Beat egg whites (at room temperature) until foamy, gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves.

  5. Fold egg whites into chocolate mixture.

  6. Pour into 3 greased and floured 8-inch round cakepans, bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

  7. Cool in pans 10 minutes (layers settle as they cool).

  8. Remove layers from pans; cool on wire racks.

  9. Spread 1/3 cup raspberry preserves between each layer, drizzle chocolate glaze on top.


Send feedback