Ingredients
- 1 cup chocolate chips
- 1/2 cup butter
- 1/2 cup flour
- 4 eggs, separated
- 1/2 cup sugar
- 1/2 cup chocolate chips
- 2 Tbsp butter
- 2 Tbsp corn syrup
- 10oz. frozen raspberries, thawed, drained and juice reserved
- 1/4 cup sugar
- 2 Tbsp. cornstarch
- 1 - 2 Tbsp orange or raspberry-flavored liqueur, if desired
Directions
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at oven to 325. Grease springform pan or round pan. Heat 1 cup chocolate chips, and 1/2 cup butter in heavy saucepan over medium heat until chocolate chips are melted; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
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Beat egg whites in large bowl on high speed until foamy. Beat in sugar, 1 Tbsp at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
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Bake springform 35 to 40 minutes, round 30-35 minutes (top will appear dry and cracked) or until wooden pick inserted in center comes out clean; cool 10 minutes. Run knife along side of cake to loosen; remove side of springform pan. Invert cake onto wire rack; remove bottom of springform pan and cool cake completely. Place on serving plate.
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Heat 1/2 cup chocolate chips, 2 Tbsp butter and the corn syrup over medium heat until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down the side. Serve with Raspberry Sauce, garnish with raspberries and whipped cream.
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Raspberry Sauce: Add enough water to reserved juice to measure 1 cup. Mix sugar and cornstarch in saucepan. Stir in juice and raspberries. Heat to boiling over medium heat. Boil and stir 1 minute; strain. Stir in liqueur.