Ingredients

  • 16 ounces Semi sweet chocolate, cut up
  • 1/2 cup butter
  • 1 tablespoon sugar
  • 1 1/2 teaspoons flour
  • 1 teaspoon raspberry liqueur (optional)
  • 4 eggs, separated
  • 1 (12 oz) jar seedless raspberry jam (equal to 1 cup)

Ready In 45 Minutes

Servings: 10

Cooking Instructions

Step 1

  • In a large saucepan, combine chocolate and butter.
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Step 2

  • Heat until chocolate melts.
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Step 3

  • Remove from heat and add sugar, flour and liqueur. Using a spoon, beat in egg yolks one at a time until combined. Set aside.
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Step 4

  • In a mixing bowl, beat egg whites until stiff. Fold into chocolate mixture.
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Step 5

  • Pour into a greased 8 inch spring-form pan.
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Step 6

  • Bake in a 350 degree oven for 25-30 minutes until puffed. Cool on a rack for 30 minutes.
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  • Length: 60 minutes

Step 7

  • Removes side of pans and let cool completely. Chill, covered, for 4-24 hours.
  • Length: 1440 minutes

Step 8

  • Heat jam in a small saucepan until melted. To serve, drizzle jam on each plate, top with cake slice.
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Step 9

  • Garnish with whipped cream and fresh raspberries.
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