Decadent Chocolate Cake with Raspberry Sauce
1 cup semisweet chocolate chips
1/2 cup margarine or butter
1/2 cup all-purpose flour
1/2 cup cake flour
4 eggs -- separated
1/2 cup sugar
1/2 cup semisweet chocolate chips
2 tablespoons margarine or butter
2 tablespoons corn syrup
Raspberry Sauce -- (recipe follows)
1 (10 ounce) package frozen raspberries -- thawed, drained and juice reserved
1/4 cup sugar
2 tablespoons cornstarch
1 tablespoon orange- or raspberry-flavored liqueur, if desired (1 to 2 tablespoons)
Heat oven to 325º. Grease springform pan, 8 × 2 1/2 inches, or round pan, 9 × 1 1/2 inches. Heat 1 cup chocolate chips and 1/2 cup margarine in 2-quart heavy saucepan over medium heat until chocolate chips are melted; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
Beat egg whites in large bowl on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
Bake springform 35 to 40 minutes, round 30 to 35 minutes (top will appear dry and cracked) or until toothpick inserted in center comes out clean; cool 10 minutes.
Run knife along side of cake to loosen; remove side of springform pan.
Invert cake onto wire rack; remove bottom of springform pan and cool cake completely. Place on serving plate.
Heat 1/2 cup chocolate chips, 2 tablespoons margarine and the corn syrup over medium heat until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side. Serve with Raspberry Sauce.
Garnish with fresh raspberries and sweetened whipped cream, if desired.
Add enough water to reserved juice to measure 1 cup. Mix sugar and cornstarch in 1-quart saucepan. Stir in juice and raspberries. Heat to boiling over medium heat. Boil and stir 1 minute; strain. Stir in liqueur.