Decadent Chocolate Cake With Raspberry Sauce

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 (6 ounce) package semi-sweet chocolate chips (1 cup)
• 1/2 cup butter or 1/2 cup margarine
• 1/2 cup all-purpose flour
• 4 eggs, separated
• 1/2 cup sugar
• 1/2 cup semi-sweet chocolate chips
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons light corn syrup
• 1/2 cup whipped cream
• fresh raspberry, if desired
• 1 (10 ounce) package frozen raspberries, thawed, drained and juice reserved
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon orange liqueur (to taste) or 1 tablespoon raspberry liqueur, if desired (to taste)

Recipe

• 1 heat oven to 325ºf.
• 2 grease bottom and side of springform pan, 8x2 1/2 inches, or round pan 9x1 1/2 inches.
• 3 melt 1 package chocolate chips and 1/2 cup butter in 2-quart heavy saucepan over medium heat; cool 5 minutes.
• 4 stir in flour until smooth.
• 5 stir in egg yolks until well blended.
• 6 beat egg whites in large bowl with electric mixer on high speed until foamy.
• 7 beat in sugar, 1 tablespoon at a time, until soft peaks form.
• 8 gently stir chocolate mixture into egg whites.
• 9 spread in pan.
• 10 bake springform pan 35 to 40 minutes, round pan 30 to 35 minutes (top will appear dry and cracked) or until toothpick inserted in center comes out clean; cool 10 minutes.
• 11 run knife along side of cake to loosen; remove side of springform pan.
• 12 turn cake upside down onto wire rack; remove bottom of springform pan and cool completely, about 1 hour.
• 13 place on serving plate.
• 14 heat 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over medium heat until chocolate chips are melted.
• 15 spread over top of cake, allowing some to drizzle down side.
• 16 place whipped cream in decorating bag fitted with tip.
• 17 pipe a rosette on each serving. serve with raspberry sauce.
• 18 garnish with fresh raspberries.
• 19 raspberry sauce:.
• 20 add enough water to reserved juice to measure 1 cup.
• 21 stir together sugar and cornstarch in 1-quart saucepan.
• 22 stir in juice and raspberries.
• 23 heat to boiling over medium heat.
• 24 boil and stir 1 minute; strain.
• 25 stir in liqueur.
• 26 refrigerate any remaining sauce.