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Recipe
Deep Chocolate Raspberry Cake Recipe
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Ingredients
1 (4 oz) package frozen raspberries, thawed
6 (1 oz) squares unsweetened chocolate
6 (1 oz) squares semisweet chocolate
1 c all-purpose flour
7 eggs, separated
6 (1 oz) squares semi-sweet chocolate
1 c butter
2 c white sugar
3/4 c heavy whipping cream
3 tbsps seedless raspberry preserves
1 1/2 tsps vanilla extract
Directions
Step #1 Preheat oven to 300F degrees F (150 degrees C).
Step #2 Line bottoms of two 9 inch cake pans with waxed paper.
Step #3 To Make Cake: Melt 6 oz of semisweet chocolate & 6 oz of unsweetened chocolate in the top of a double boiler, or in a microwave.
Step #4 Cool, & beat in egg yolks.
Step #5 In a large bowl, 1 1/2 c sugar, beat butter or margarine, & vanilla until light & fluffy.
Step #6 Add chocolate mixture, & continue beating until smooth.
Step #7 Stir in flour until just mixd.
Step #8 In another bowl, beat egg whites until foamy.
Step #9 Gradually beat in 1/2 c sugar, & continue beating until the whites hold soft peaks.
Step #10 Fold whites into chocolate batter, in three additions.
Step #11 Pour batter into prepared pans, & smooth tops.
Step #12 Bake until a toothpick stuck into the centers of the cakes comes out with moist crumbs, about 45 mins.
Step #13 Cool in pans.
Step #14 To Make Frosting: In a saucepan, bring cream just to a boil.
Step #15 Chop 6 oz semisweet chocolate, & stir in theto the cream.
Step #16 Remove saucepan from heat, & continue stirring until smooth.
Step #17 Pour frosting into bowl, & press sheet of plastic wrap directly against surface of chocolate to prevent formation of a skin.
Step #18 Refrigerate until thick enough to spread.
Step #19 To Make Filling: Drain the thawed raspberries, if necessary, & mix with the jam.
Step #20 Sandwich the cake layers with raspberry filling.
Step #21 Spread top & sides with chocolate frosting.
Step #22 .
Enjoy the Deep Chocolate Raspberry Cake recipe
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