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