INGREDIENTS

INSTRUCTIONS

1.  Position rack in lower third of oven.  Heat to 350F. Coat 8-inch round
cake pan with veg. cooking spray and line bottom with parchment paper.
2.  Place chocolate in large bowl.  Combine 1 whole egg, 1 egg yolk, and
vanilla in bowl.  Combine remaining 2 egg whites and cr. of tartar in mixer
bowl.  Set 3 bowls aside.
3.  Combine cocoa, flour, and 2/3 cup sugar in sacuepan. Whisk in enough
milk to form smooth paste; stir in remaining milk. cook, stirring
constantly, over medium heat until brginning yo simmer; simmer very gently,
stirring, 1 1/2 min.  Pour immediately over chopped chocolate; stir until
smooth.  Whisk in yolk mix. Set aside.
4.  Beat whites and cr of tartar at med. speed to soft peaks. At hi speed,
gradually beat in remaining 1/4 cup sugar until stiff but not dry. Fold one
quarter of egg whites intochocolate mix, then fold remaining whites. Pour
into prepared pan.
5.  Place cake pan in baking pan and place on oven rack. Pour enough
boiling water into larger pan to come about halfway up sides of cake pan.
Bake 30 minutes, until top springs back when lightly touched. (Cake will be
moist).
6.  Remove cake pan from water.  Cool on wire rack. Refrig for 24 hours.
7.  Make sauce:  process raspberries and their syrup in blender until
smooth. Strain thru seive to remove seeds. Makes 1 cup.
8.  To serve, run thin knife or metal spatula around sides of pan to
loosed. Place a piece of waxed paper on top of torte. Invert onto waxed
paper; remove pan and parchment, then invert again onto plate. Sprinkle
with confectioners' sugar. Cut cake into wedges with dental floss or sharp
knife dipped in hot water.  Serve with rasp. sauce.
Recipe By     : Ladies' Home Journal - 1/95
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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