Recipe for Chocolate Raspberry Cake

CAKE: This is a variation of a chocolate raspberry cake that I found on a food blog. It is delicious!


6 eggs or egg substitute
6 oz. of your favorite baking chocolate
9 oz. whipped cream (heavy cream)
1/2 pt. fresh raspberries for garnish


RASPBERRY SAUCE:


1/2 pt. raspberries
1/2 c. water
1/4 c. sugar or sugar substitute
TOOLS:

A Mixer with a wire whip attachment OR a mixing spoon and some elbow grease!
-One ten inch cake pan
-A large pan

Preheat oven to 350 degrees. Heat the baking chocolate in a bowl over boiling water.

Whip your six eggs to full volume in mixer or by hand with a mixing spoon. Fold the eggs into the chocolate mixture, then fold in the whipped cream, blending well.
Next, pour the mixture into the 10 inch pan that has been brushed with butter and sprinkled with sugar. Bake cake in water bath with water coming up about 1 inch on the pan.

Bake the cake at 350 degrees for 45 minutes. Let the cake cool completely before you garnish it. Turn out of pan onto cake plate. Make raspberry sauce by combining all ingredients and bringing them to a boil. Strain and cool the sauce. Garnish the cake with fresh raspberries however you like and serve with the sauce. Eat and enjoy!

NOTE: The painting above is one by Wayne Thiebaud. I mean no copyright infringement!