5-OZ SWEET BUTTER
5 LARGE EGGS
1 TABLESPOON GRANULATED SUGAR
1 TABLESPOON FLOUR
BUTTER & FLOUR A 9-INCH SPRING FORM PAN
IN SEPARATE BOWL, WHISK TOGETHER THE EGGS & THE SUGAR PLACE OVER BARELY SIMMERING WATER & WHISK UNTIL THE MIXTURE BECOMES WARM TO THE TOUCH
PLACE THE WARM EGG MIXTURE IN THE BOWL OF AN ELECTRIC MIXER WITH THE WHISK ATTACHMENT, & BEAT UNTIL IT DOUBLES IN VOLUME, TO THE RIBBON STAGE, (WILL TAKE ABOUT 5 MINUTES)
GENTLY FOLD IN THE MELTED CHOCOLATE INTO THE EGG MIXTURE, CAREFUL NOT TO DEFLATE THE EGGS
FOLD IN THE FLOUR AND POUR INTO PREPARED CAKE PAN
GENTLY TAP THE PAN ON THE COUNTER, TO RELEASE ANY BUBBLES FROM THE CAKE
BAKE FOR 15 MINUTES OR UNTIL THE OUTER EDGE ARE DONE, (FIRM TO THE TOUCH) & THE CENTER IS SLIGHTLY SOFT
(THE CAKES WILL FIRM UP AFTER IT'S COOLED)
COOL ON COOLING RACK & REFRIGERATE OVER NIGHT BEFORE TOPPING WITH SWEETENED WHIP CREAM
TOPPED AND DECORATED WITH SWEETENED WHIPPED CREAM, (RECIPE BELOW) & CHOCOLATE SHAVINGS
TO SERVE:
SPOON ABOUT 1 TABLESPOON OF RASPBERRY SAUCE ONTO A DESSERT PLATE
PLACE A SLICE OF CAKE ON TOP OF THE SAUCE, GARNISH WITH A MINT SPRIG & SERVE
WHIPPED CREAM TOPPING:
WHIP ABOUT 2 TO 3 CUPS HEAVY CREAM, SWEETENED TO TASTE WITH POWDERED SUGAR & FLAVORED WITH ABOUT 1 TO 2 TEASPOONS OF VANILLA EXTRACT
SPOON THE SWEETENED WHIPPED CREAM ON TOP OF THE CAKE AND SMOOTH WITH A SPATTULA, TO ABOUT 1-1/2 TO 2-INCHES OF SMOOTHED CREAM ON TOP OF THE CAKE, RESERVING ENOUGH OF THE CREAM TO DECORATE THE TOP OF THE CAKE
PIPE 10 TO 12 ROSETTES OF THE WHIPPED CREAM AROUND THE OUTER EDGE OF THE CAKE
SPRINKLE WITH CHOCOLATE SHAVINGS
REFRIGERATE AT LEAST TWO HOURS BEFORE SLICING
KEEP REFRIGERATED
YIELDS ABOUT 10 TO 12 SERVINGS