Ingredients Jump to Instructions ↓

  1. 1 c Whipping cream

  2. 7 oz Semi-sweet chocolate

  3. 2 ea Egg yolks

  4. 1/2 c Butter

  5. 1/3 c Sugar

  6. 2/3 c Sugar RASPBERRY SAUCE:

  7. 5 ea Eggs; separated

  8. 10 oz Raspberries; frozen,

  9. 1 c Hazelnuts; ground filberts

  10. 1 x Thawed and drained

  11. 1 ts Vanilla

  12. 1/2 c Seedless raspberry jam

  13. 2 tb Vanilla

  14. 1 tb Cherry flavor liqueur;

  15. 1 x If desired Heat oven to

  16. 250 F. Grease and dust bottom only of

  17. 9 1/2" springform pan with cocoa. In medium saucepan over low heat, melt chocolate and butter, stirring constantly. Stir in

  18. 2/3 cup sugar and continue stirring until sugar is dissolved. In small bowl, beat

  19. 5 egg yolks at highest speed for 2-3 minutes. Blend a small amount of chocolate mixture into yolks. Blend

  20. 5 egg whites at highest speed until soft peaks form. Gently fold egg whites into chocolate. Pour into prepared pan and bake at

  21. 250 F.

  22. 2 hrs. (yes, 250 F) Cool completely; cover and refrigerate until ready to serve. CUSTARD SAUCE: In medium saucepan, bring cream just to a boil. In small bowl, combine egg yolks and sugar. Blend a small amount of cream into yolks. Blend yolk mixture into cream and cook over low heat about 10 minutes. or until custard coats a spoon, stirring constantly. DO NOT BOIL. Remove from heat. Cool to room temperature and refrigerate. RASPBERRY SAUCE: In blender, puree raspberries. Strain ingredients. Refrigerate until ready to serve. TO SERVE: Remove sides from springform pan. Cut cake into wedges. To serve, pour small amount of custard and raspberry sauce onto cake plate. Marble a creative pattern with knife if desired. Place wedge of cake on top. Garnish with white chocolate rose and shavings if desired. Pillsbury Chocolate Lovers II cookbook. --


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