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Deep Chocolate Raspberry Cake

6 ounces semisweet chocolate
6 ounces unsweetened chocolate
7 eggs, separated
1 cup all-purpose flour
1 cup butter
2 cups white sugar
1 1/2 teaspoons vanilla extract
6 ounces semisweet chocolate
3/4 cup heavy whipping cream
4 packages frozen raspberries (4 ounces each), thawed
3 tablespoons seedless raspberry preserves

Preheat oven to 300 degrees F. Line bottoms of two 9 inch cake pans
with waxed paper.

Melt 6 ounces of semisweet chocolate and 6 ounces of unsweetened
chocolate in the top of a double boiler, or in a microwave. Cool,
and beat in egg yolks. In a large bowl, beat butter or margarine,
1 1/2 cups sugar, and vanilla until light and fluffy. Add chocolate
mixture, and continue beating until smooth. Stir in flour until
just combined. In another bowl, beat egg whites until foamy.
Gradually beat in 1/2 cup sugar, and continue beating until the
whites hold soft peaks. Fold whites into chocolate batter, in three
additions. Pour batter into prepared pans, and smooth tops. Bake
until a toothpick stuck into the centers of the cakes comes out
with moist crumbs, about 45 minutes. Cool in pans.

In a saucepan, bring cream just to a boil. Chop 6 ounces semisweet
chocolate, and stir into the cream. Remove saucepan from heat, and
continue stirring until smooth. Pour frosting into bowl, and press
sheet of plastic wrap directly against surface of chocolate to
prevent formation of a skin. Refrigerate until thick enough to

Drain the thawed raspberries, if necessary, and combine with the
jam. Sandwich the cake layers with raspberry filling. Spread top
and sides with chocolate frosting


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