CHOCOLATE CAKE - MATTIE SILKS' TRUFFLE CAKE WITH RASPBERRY SAUCE

By akselden

Ingredients

• Raspberry Sauce:
• 1 C. butter (2 sticks)
• 2 lb. semisweet chocolate
• 1/3 C. brandy
• 8 egg yolks
• 8 egg whites
• 2/3 C. granulated sugar
• 1 C. raspberry puree
• 1 pint heavy cream
• 1 tsp. vanilla extract
• 1/4 C. sugar

Details

Servings 16

Preparation

Step 1

1. Preheat oven to 325°F. Grease 2 9" cake pans.

2. In top of double boiler, melt butter and chocolate. Add brandy and egg yolks; blend well.

3. In a bowl, whip egg whites and 2/3 C. sugar until soft peaks form, then fold into chocolate mixture. Pour into prepared cake pans.

4. Bake for 18 minutes. Remove from oven and cool.

To Make Sauce:
5. Puree raspberries in food processor or blender; strain.

6. In a bowl that has been chilled, whip cream, vanilla and the 1/4 C. sugar to soft peaks.

7. Top each piece of cake with raspberry sauce and whipped cream.