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Decadent Chocolate Cake with Rasberry Sa

Source of Recipe

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List of Ingredients

1 package (6 ounces) semisweet
1/2 cup butter or margarine
1/2 cup Gold Medal® all-purpos
4 eggs, separated
1/2 cup sugar
1/2 cup semisweet chocolate ch
2 tablespoons butter or margar
2 tablespoons light corn syrup
1/2 cup whipped cream
Raspberry Sauce (below)
Fresh raspberries, if desired






Recipe

Springform pans aren’t just for cheesecake. Use one to bake this rich
chocolate cake, and indulge in every sweet chocolate-raspberry bite.

1. Heat oven to 325ºF. Grease bottom and side of springform pan, 8x2
1/2 inches, or round pan 9x1 1/2 inches. Melt 1 package chocolate chips
and 1/2 cup butter in 2-quart heavy saucepan over medium heat; cool 5
minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
2. Beat egg whites in large bowl with electric mixer on high speed until
foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form.
Gently stir chocolate mixture into egg whites. Spread in pan.
3. Bake springform pan 35 to 40 minutes, round pan 30 to 35 minutes
(top will appear dry and cracked) or until toothpick inserted in center
comes out clean; cool 10 minutes. Run knife along side of cake to
loosen; remove side of springform pan. Turn cake upside down onto
wire rack; remove bottom of springform pan and cool completely,
about 1 hour. Place on serving plate.
4. Heat 1/2 cup chocolate chips, 2 tablespoons butter and the corn
syrup over medium heat until chocolate chips are melted. Spread over
top of cake, allowing some to drizzle down side. Place whipped cream
in decorating bag fitted with tip. Pipe a rosette on each serving. Serve
with Raspberry Sauce. Garnish with fresh raspberries.