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Correo Electrónico
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Ingredientes
- 6 ounce semisweet chocolate
- 6 ounce unsweetened chocolate
- 7 x Large eggs -- separated
- 1 c. all-purpose flour
- 1 c. butter
- 2 c. white sugar
- 1 1/2 tsp vanilla extract
- 6 ounce semisweet chocolate
- 3/4 c. heavy whipping cream
- 4 pkt frzn raspberries (4 ounces each) - thawed
- 3 Tbsp. seedless raspberry preserves
Direcciones
- Preheat oven to 300 degrees F. Line bottoms of two 9 inch cake pans with waxed paper. To Make Cake: Heat 6 ounces of semisweet chocolate and 6 ounces of unsweetened chocolate in the top of a double boiler, or possibly in a microwave. Cold, and beat in egg yolks. In a large bowl, beat butter or possibly margarine, 1 1/2 c. sugar, and vanilla till light and fluffy. Add in chocolate mix, and continue beating till smooth. Stir in flour till just combined. In another bowl, beat egg whites till foamy. Gradually beat in 1/2 c. sugar, and continue beating till the whites hold soft peaks. Fold whites into chocolate batter, in three additions. Pour batter into prepared pans, and smooth tops. Bake till a toothpick stuck into the centers of the cakes comes out with moist crumbs, about 45 min. Cold in pans. To Make Frosting: In a saucepan, bring cream just to a boil. Chop 6 ounces semisweet chocolate, and stir into the cream. Remove saucepan from heat, and continue stirring till smooth. Pour frosting into bowl, and press sheet of plastic wrap directly against surface of chocolate to prevent formation of a skin. Chill till thick sufficient to spread. To Make Filling: Drain the thawed raspberries, if necessary, and combine with the jam. Sandwich the cake layers with raspberry filling. Spread top and sides with chocolate frosting
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