-
1
Butter an 8 inch springform pan.
-
2
Place a 8 inch circle of waxed paper on the bottom.
-
3
Butter the wax paper and flour the pan.
-
4
Melt chocolate and butter together in a heavy saucepan over low heat.
-
5
Mix to blend.
-
6
Cool.
-
7
Place egg and sugar in the bowl over hot water, stirring until sugar is dissolved and the eggs are warm.
-
8
Remove from heat.
-
9
Beat at high speed until the eggs are cool and tripled in volume.
-
10
Fold in flour.
-
11
Fold half whipped egg mixture into the melted chocolate mixture and butter.
-
12
Carefully fold in the remaining egg mixture.
-
13
Pour the batter into the prepared pan and bake 15 minutes in preheated oven.
-
14
Remove form oven and cool in pan.
-
15
Place the cake, still in the pan, in refirgerator until firm.
-
16
Whip the cream and sugar and vanilla until stiff.
-
17
Remove the cake from fridge.
-
18
Carefully remove it from pan, invert onto a serving platter and peel off wax paper.
-
19
Working quickly, frost the top and sides of the cake with 23 of the whipped cream and place the rest in a pastry bag fitted with a star tube and make decorative rosette around the perimeter.
-
20
Decorate the center of cake with chocolate shaving and return to frigde.
-
21
Chill until firm.
-
22
Raspberry sauce: Place thawed raspberries and juices in a food processor fitted with a stell blade.
-
23
Process until pureed.
-
24
Strian into bowl.
-
25
Add kirsche and sugar and stir to blend.
-
26
Serve each slice with several spoonsfuls of raspberry sauce on the side.
