INGREDIENTS

INSTRUCTIONS

Cake: preheat oven to 350 degrees F. Grease three 9 inch round cake pans.
Line with waxed paper. Dust with flour. Shake out excess. Stir together
flour, 1/4 cup sugar, cocoa, salt and baking powder. Beat together egg
yolks, 1/2 cup sugar and melted butter in large bowl until thick and pale
yellow. Beat in vanilla. Beat egg whites in medium bowl until foamy. Add
remaining 1/4 cup sugar (1 tablespoon at a time). Beat until stiff, but not
dry, peaks form. Sift 1/3 flour mixture over egg yolk mixture. Add 1/3 of
egg whites. Gently fold together. Repeat until all is mixed together.
Divide batter equally among three pans. Bake 15-18 minutes or until
toothpick inserted in centers comes out clean. Loosen cakes from sides of
pans with thin knife. Immediately invert cakes onto wire racks to cool
completely. Remove waxed paper. Frosting: melt together chocolate, butter
and 1/3 cup heavy cream in top of double boiler over simmering water. Stir
until smooth. Cool completely. Beat together remaining 1 1/4 cup heavy
cream, powdered sugar and vanilla until soft peaks begin to form. Do not
beat or frosting will become grainy. Fold 1/3 of the whipped cream into
chocolate mixture just until combined. Fold chocolate mixture into
remaining whipped cream just until combined. To assemble, place one layer
on serving plate. Spread top with half the raspberry jam. Spread about 2/3
cup frosting over jam. Stack second cake layer on top and spread with
remaining jam and 2/3 cup frosting. Place third layer on top. Frost top and
sides with remaining jam and 2/3 cup frosting. Decorate top of cake with
fresh berries if desired. Refrigerate, covered, until ready to serve
Posted to EAT-L Digest 25 Aug 96
Date:    Mon, 26 Aug 1996 19:16:26 -0400
From:    Eileen & Bob Holze <beck4@ASAN.COM>

A Message from our Provider:

“Christian ARE better BECAUSE they are forgiven.”