Chocolate is the bomb

How about a scrumptious and delicious dessert that makes your whole body smile. I am talking about chocolate baby!!

6 (1 oz) squares unsweetened chocolate

12 (1 oz) squares semi-sweet chocolate, divided

7 eggs, separated

1 c. butter, softened

2 c sugar, divided

1 1/2 tsp. vanilla

1 c. flour

3/4 c. heavy whipping cream

1 (4oz) pkg. frozen raspberries, thawed

3 T. seedless raspberry preserves

Preheat over to 300*. Line the bottoms of two 9" cake pans with waxed paper and set aside. In a double boiler over medium heat, place unsweetened chocolate squares and 6 semi-sweet chocolate squares. Heat until melted and stir in egg yolks. Remove from heat and let cool. In a large bowl, cream together butter, 1 1/2 cups sugar and vanilla. Add melted chocolate mixture and mix until smooth. Add flour and mix just until blended. In a separate bowl, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar and beat until soft peaks form. Fold egg white mixture into chocolate mixture. Pour batter into prepared ans. Bake in oven for 45 minutes or until a toothpick inserted in center of cakes comes out clean. Let cakes cool completely.

To make frosting:

In a medium saucepan over medium heat, bring heavy cream to a boil. Chop remaining 6 semi-sweet chocolate squares and add to boiling cream. Remove saucepan from heat and stir until smooth. Pour mixture into a bowl and cover tightly. Chill in refrigerator until thickened. To make filling, drain thawed raspberries and set in a medium bowl. Mix with raspberry preserves. To assemble cake, set on cake layer on serving platter. Spread with rapberry filling and top with remaining cake layer. Spread chocolate frosting over top and sides of cake.

Serves: 12