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1
Place both chocolates and the butter in a saucepot over med.
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2
heat to melt.
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3
When almost all melted remove from heat, and keep stirring until melted.
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4
Set aside to cool.
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5
Beat 8 egg whites with the salt until just frothy.
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6
Add in 1/3 cup of the brown sugar and beat for 30 seconds.
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7
Add the last 1/3 of the brown sugar and beat on high speed of mixer until you have soft peaks.
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8
Set aside.
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9
Slightly beat the egg yolks with a whisk and whisk fold into the cooled chocolate well.
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10
Now whisk fold some of the beaten soft whites into the chocolate mixture well.
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11
Add remainder of whites in the mixture, folding well.
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12
Pour into a greased and floured 9 inch spring form pan.
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13
Place a piece of parchment over the greased and floured pan for bottom.
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14
Make sure you have all sides greased and floured also-- Wrap bottom of cake tin in double foil, so no water will leak in during the water bath cooking.
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15
Preheated oven, bake 325 degrees F.
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16
for 50- 65 minutes.
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17
Internal temperature should be 170 degrees-- There should be no jiggle left, but not over 170 degrees-- Remove from water bath and remove foil wrap.
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18
Place on a wire rack and cool 15 minutes.
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19
Run a knife around edges, but do not remove from pan.
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20
Cool for 4 hours on rack.
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21
Cover the top now with saran wrap, and place in refrigerator for 8 hours or overnite.
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22
Not less time than this.
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23
Eight hours after chilling.
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24
or next day, remove saran, and open the spring to remove sides.
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25
turn upside down onto a plate, and remove the parchment bottom.
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26
Turn right side up onto serving platter-- Sprinkle with confectioners sugar if desired and serve with fresh raspberries.
