Heat oven to 250 F.
Grease and dust bottom only of 9 1/2" springform pan with cocoa.
In medium saucepan over low heat, melt chocolate and butter, stirring constantly.
Stir in 2/3 cup sugar and continue stirring until sugar is dissolved.
In small bowl, beat 5 egg yolks at highest speed for 2-3 minutes.
Blend a small amount of chocolate mixture into yolks.
Blend yolk mixture into chocolate and cook over low heat, stirring constantly, until slightly thickened.
Remove from heat; stir in vanilla and ground filberts.
In small bowl, beat 5 egg whites at highest speed until soft peaks form.
Gently fold egg whites into chocolate.
Pour into prepared pan and bake at 250 F.
for 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.
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.