CAKE: 1 c Whipping cream 7 oz Semi-sweet chocolate 2 ea Egg yolks
1/2 c Butter 1/3 c Sugar
2/3 c Sugar RASPBERRY SAUCE:
5 ea Eggs; separated 10 oz Raspberries; frozen,
1 c Hazelnuts; ground filberts 1 x Thawed and drained
1 ts Vanilla 1/2 c Seedless raspberry jam
2 tb Vanilla 1 tb Cherry flavor liqueur;
CUSTARD SAUCE: 1 x If desired 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. Strain ingredients. 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. —–