How to make it

  • Melt chocolate in microwave (2 min), stir. Cool.
  • Beat egg whites 'til stiff.
  • Put butter, sugar, vanilla, chocolate in large mixing bowl; beat 'til smooth.
  • Add yolks, one at a time, to chocolate/butter/etc mix.
  • Beat 15 minutes medium (25 minutes low) with mixer. (Yes, that long!)
  • Mix whites into chocolate-yolk mix; beat til creamy
  • Grease (butter) bottom only of 9" springform pan.
  • Pour 1/4 batter in pan; reserve rest (covered but not refrigerated) bake cake 30 min at 325 F.
  • Let stand 'til cool.
  • Spread thin layer raspberry jelly/jam on top.
  • Pour remaining (uncooked) batter on cake. Refrigerate until ready to use. Can freeze. (Suggest minimum 8 hours to let it set.)
  • Unmold and serve. If desired, grate chocolate (or add raspberries) onto top.

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