16 oz Semisweet Chocolate; cut up
1/2 c Butter
1 tb Sugar
1 1/2 ts Flour
4 Eggs; separated
Sweetened Whipped Cream
Raspberries
Chocolate Curls
3/4 c Seedless Raspberry Jam;
-Melted
In heavy saucepan, combine chocolate and butter. Cook and stir oer low heat
until chocolate melts. Remove from heat. Stir in sugar, flour, and 1 tsp.
raspberry liquer, if desired. With wooden spoon, beat in yolks, 1 at a
time, just until combined; set aside. In large bowl beat egg whites with
electric mixer on high speed until stiff peaks form. Fold in chocolate
mixture. Pour into greased 8 inch springform pan. Bake in 350F oven 25 to
30 minutes or until edges puff. Cool on rack 30 minutes. Remove sides of
pan; cool. Chill, covered, 4 to 24 hours. To serve, top with Sweetened
Whipped Cream, raspberries, and Chocolate Curls. Drizzle each piece with 1
tbls. melted jam. Serves 12. Sweetened Whipped Cream: Chill mixing bowl and
beaters of electric mixer in refrigerator. In chilled bowl combine 1 cup
whipping cream, 2 tbls. powdered sugar, and 1/2 tsp. vanilla. Beat with
chilled beaters on medium speed until soft peaks form. Makes 2 cups.
Chocolate Curls: Draw vegetable peeler across bar of chocolate. Transfer
curls to top of cake with toothpick or wooden skewer.
Yields
1 servings