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Ingredients
- 1 c. semi-sweet chocolate chips
- 1/2 c. butter
- 1/2 c. cake flour
- 4 large eggs, separated
- 1/2 c. sugar
- 1 c. semi-sweet chocolate chips
- 1/4 c. butter
- 1/4 c. corn syrup
- Raspberry sauce (below)
- 1 (10 ounce) pkg. frzn raspberries, thawed and liquid removed (reserve juice)
- 1/4 c. sugar
- 2 T cornstarch
Directions
- Heat oven to 325 degrees. Heat 1 cup chocolate chips and 1/2 cup butter in 2 qt heavy saucepan over medium heat; cool 5 min. Stir in flour till smooth; stir in egg yolks till well blended. Beat egg whites in large bowl on high speed till foamy. Beat in sugar, 1 tbsp at a time, till soft peaks form. Fold chocolate mix into egg whites; spread into greased 9 x 1 1/2 inch round pan. Bake till wooden pick inserted in center comes out clean, 35 to 40 min (top will appear dry and cracked); cool 10 min. Run knife along side of cake to loosen and invert cake on wire rack. Cool cake completely.Heat 1 cup chocolate chips, 1/4 cup butter, and the corn syrup over medium heat. Cool slightly. Spread over top of cake, allowing some to drizzle down the side. Serve with Raspberry Sauce and, if you like, garnish with fresh raspberries and sweetened whipped cream.
- Add in sufficient water to reserved juice to measure 1 1/4 cups. Mix sugar and cornstarch in 1 qt saucepan; stir in juice and raspberries. Heat to boiling over medium heat. Boil and stir 1 minute; strain.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 12 servings | |
| Calories 338 | |
| Calories from Fat 214 | 63% |
| Total Fat 24.86g | 31% |
| Saturated Fat 14.93g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 115mg | 5% |
| Potassium 249mg | 7% |
| Total Carbs 32.22g | 9% |
| Dietary Fiber 5.2g | 17% |
| Sugars 15.75g | 11% |
| Protein 5.77g | 9% |
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