- Prep Time
- 1 h
- Total Time
- 1 h
- Serves 2
- Unsalted butter
- Semi-sweet chocolate (chopped)
- Large Eggs (separated)
- Raspberry liqueur or water
- Whipping cream
Melt butter in a stainless steel bowl over a double boiler.
Add chopped chocolate and melt together. Remove from heat.
In a separate stainless steel bowl mix the sugar, egg yolks and the raspberry liqueur together.
Place over double boiler and whisk till eggs thicken slightly (be careful not to over cook or you will scramble the eggs), add to the chocolate butter mixture. (This mixture should be slightly warm.)
Whisk cream to soft peaks, set aside.
Whip egg whites to soft peaks, set aside.
Gradually fold the whipped cream and egg whites into the chocolate mixture, until there is no more streaks of white.
Pour mixture into springform pan or divide between the 2 heart-shaped pans and smooth the tops.
Refrigerate the cakes over night (these also freeze well).
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Nutritional Facts Per Serving
- 16 g
- Saturated Fat:
- 9 g
- 11 g
- 1 g
- 75 mg
- 2 g
- 20 mg