Ingredients Jump to Instructions ↓

  1. CAKE:

  2. 1 tb Cherry flavor liqueur;

  3. 1/2 c Seedless raspberry jam

  4. Thawed and drained 10 oz Raspberries; frozen,


  6. 1/3 c Sugar

  7. 2 Egg yolks

  8. 1 c Whipping cream


  10. 2 tb Vanilla

  11. 1 ts Vanilla

  12. 1 c Hazelnuts; ground filberts

  13. 5 Eggs; separated

  14. 3/4 c Sugar

  15. 1/2 c Butter

  16. 7 oz Semi-sweet chocolate

  17. If desired

Instructions Jump to Ingredients ↑

  1. Heat oven to 250 F.

  2. Grease and dust bottom only of 9 1/2" springform pan with cocoa.

  3. In medium saucepan over low heat, melt chocolate and butter, stirring constantly.

  4. Stir in 2/3 cup sugar and continue stirring until sugar is dissolved.

  5. In small bowl, beat 5 egg yolks at highest speed for 2-3 minutes.

  6. Blend a small amount of chocolate mixture into yolks.

  7. Blend yolk mixture into chocolate and cook over low heat, stirring constantly, until slightly thickened.

  8. Remove from heat; stir in vanilla and ground filberts.

  9. In small bowl, beat 5 egg whites at highest speed until soft peaks form.

  10. Gently fold egg whites into chocolate.

  11. Pour into prepared pan and bake at 250 F.

  12. for 2 hrs.

  13. (yes, 250 F) Cool completely; cover and refrigerate until ready to serve.

  14. CUSTARD SAUCE: In medium saucepan, bring cream just to a boil.

  15. In small bowl, combine egg yolks and sugar.

  16. Blend a small amount of cream into yolks.

  17. Blend yolk mixture into cream and cook over low heat about 10 minutes.

  18. or until custard coats a spoon, stirring constantly.

  19. DO NOT BOIL.

  20. Remove from heat.

  21. Cool to room temperature and refrigerate.

  22. RASPBERRY SAUCE: In blender, puree raspberries.

  23. Strain ingredients.

  24. Refrigerate until ready to serve.

  25. TO SERVE: Remove sides from springform pan.

  26. Cut cake into wedges.

  27. To serve, pour small amount of custard and raspberry sauce onto cake plate.

  28. Marble a creative pattern with knife if desired.

  29. Place wedge of cake on top.

  30. Garnish with white chocolate rose and shavings if desired.

  31. Pillsbury Chocolate Lovers II cookbook.


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