Decadent Chocolate Cake with Raspberry Sauce
submitted by: Kathy Jackson
serves: 6-8
Ingredients:
Cake:
1 cup semi-sweet chocolate chips
1/2 cup margarine
1/2 cup all purpose or cake flour
4 eggs, separated
1/2 cup sugar
1/2 cup semi-sweet chocolate chips
2 tablespoon butter
2 tablespoon corn syrup
Raspberry sauce:
10 oz frozen raspberries thawed, drained, and juice reserved
1/4 c sugar
2 T corn starch
Directions:
Preheat oven to 325 degrees. Grease springform pan. Heat 1 cup chocolate chips and margarine in 2 qt saucepan till melted; cool 5 min. Stir in flour until smooth. Stir in egg yolks until well blended. Beat egg whites in large bowl on high till foamy. Beat in sugar, 1 tablespoon at at time until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan. Bake 35-40 min (top will appear dry and cracked) a toothpick will come out clean when done. Cool 10 min. Run knife around edge to loosen and remove the springform pan side. Invert cake onto wire rack; remove bottom of pan and cool completely.
Heat remaining chips , 2 T butter, and corn syrup on med. heat until melted. Spread over top of cake, and allow to drizzle down sides. Serve with raspberry sauce. Garnish with fresh raspberries and whipped cream if desired.
Raspberry Sauce:
Add enough water and juice to measure 1 cup. Mix sugar and cornstarch in 1 qt sauce pan. Stir in juice and raspberries. Heat to boiling over med. heat. Boil and stir 1 min; strain if you want to (I don't because it's a pain). When I make this sauce, I make it with blackberries because we grow them in the backyard. It is still wonderful, but you have to mash them with a potato masher if you want a smooth sauce.
