Instructions

Heat oven to 360F

• On a double boiler melt chocolate with 2 tablespoons of water.  Leave to cool.
• Beat the softened butter with 2 cups of sugar until creamy.
• Add egg yolks, keep mixing.
• Add melted chocolate; mix well.
• Beat the egg whites with remaining 1/2 cup sugar.
• Sift the flour with baking powder.
• Add beaten egg whites.
• Add flour and milk interchangeably while mixing on low speed.
• Spread onto two 10-inch baking pans lined with parchment paper.
• Bake for 25-30 min.

For raspberry filling:

• Mix water and cornstarch in a saucepan.
• Put on medium heat.
• Add sugar. Once boiled add raspberries.
• Cook for 1-2 min.  Leave to cool.

For chocolate cream:

• Bring heavy whipping cream to almost boil.
• Pour over chocolate and butter.  Leave to cool for one minute.
• Mix with spatula until all melted.  Cool and keep in the refrigerator for at least one hour.
• Use a knife to separate the cake layers from the pan.
• Turn the cake over onto the cake tray.  Remove parchment paper.
• Put the springform cake ring around the cake and lock.
• Cover the cake with raspberry filling.  Leave in the refrigerator to firm up a little while you are preparing chocolate filling.
• Beat the chocolate cream with a mixer until it becomes a creamy mixture.
• Spread over the raspberry layer.
• Flip the second cake layer onto the large tray, place it over the chocolate cream by tilting the tray so it simply slides off.
• Leave the cake in the refrigerator for several hours, best overnight.
• For the glaze bring the whipping cream close to boiling.  Pour over the chocolate and mix until the chocolate is completely melted.
• Remove the ring.
• Cover with warm chocolate glaze.
• Decorate as desired.