Sweet Heart – Chocolate & Raspberry Cake

Ingredients:

1 lb. semi sweet chocolate

10 tbsp. unsalted butter (1 1/4 sticks)

8 eggs, separated, room temperature

6 (1 oz.) sq. semi-sweet chocolate

1/4 c. butter

3/4 c. sifted powdered sugar

2 tbsp. hot water

1 tsp. vanilla extract

Directions:

Melt chocolate and butter in microwave for 3 minutes, stopping to stir every minute until smooth.

Pour into large bowl; cool slightly.

Preheat over to 375 degrees.

Generously butter a 9 inches heart shaped pan.

Beat yolks to blend.

Stir into chocolate mixture.

Beat whites to stiff peaks.

Gently fold 1/4 of whites into chocolate mixture to loosen.

Fold into remaining whites

Pour batter into prepared pan.

Bake 12 minutes, do not over bake.

Cool in pan, then refrigerate.

Just before serving, combine chocolate and butter in top of a double boiler; bring water to a boil.

Reduce heat to low; cook until chocolate melts.

Remove from heat; stir in remaining ingredients.

Stir until smooth.

Spread over cake while glaze is warm.

Garnish the cake with chocolate shaves and raspberries on top of the chocolate glaze.

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