Original Menu Deep Chocolate Raspberry Cake

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Deep Chocolate Raspberry Cake

"Rich chocolate paired with raspberries--this cake is wet and fudgy. For a special treat, garnish it with sparkling raspberries!"

Ingredients :

6 (1 ounce) squares semi-sweet chocolate
6 (1 ounce) squares unsweetened chocolate
7 eggs, separated
1 cup all-motive flour
1 cup butter, room temperature
2 cups white sugar
1 1/2 teaspoons vanilla extract
6 (1 ounce) squares semisweet chocolate
three/four cup heavy whipping cream
1 (four ounce) package frozen raspberries, thawed
3 tablespoons seedless raspberry preserves

Instructions :

Prep : 40M	Cook : 12M	Ready in : 2H25M

Preheat oven to 300 stages F (150 tiers C). Line bottoms of 9-inch cake pans with parchment or waxed paper.
To Make Cake: Melt 6 ounces of semisweet chocolate and six oz. Of unsweetened chocolate within the top of a double boiler, or in a microwave. Cool, and beat in egg yolks.
In a large bowl, beat butter, 1 1/2 cups sugar, and vanilla until light and fluffy. Add chocolate aggregate, and maintain beating till easy. Stir in flour till simply combined.
In another bowl, beat egg whites until foamy. Gradually beat in half cup sugar, and preserve beating till the whites keep smooth peaks. Fold whites into chocolate batter, in three additions. Pour batter into prepared pans, and clean tops.
Bake in preheated oven till a toothpick stuck into the centers of the cakes comes out with wet crumbs, approximately 45 minutes. Cool in pans.
To Make Frosting: In a saucepan, deliver cream just to a boil. Chop 6 oz. Semisweet chocolate, and stir into the cream. Remove saucepan from warmth, and keep stirring till smooth. Pour frosting into bowl, and press sheet of plastic wrap without delay against floor of chocolate to prevent a pores and skin from forming. Refrigerate until thick sufficient to unfold.
To Make Filling: Drain the thawed raspberries, if important, and combine with the jam. Sandwich the cake layers with raspberry filling. Spread pinnacle and facets with chocolate frosting.

Notes :

Reynolds® parchment may be used for easier cleanup/elimination from the pan.

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