Categories: Candies, Cakes/choc. 
      Yield: 8 servings 
  
           CAKE:                               1 c  Whipping cream 
      7 oz Semi-sweet chocolate                2 ea Egg yolks 
    1/2 c  Butter                            1/3 c  Sugar 
    2/3 c  Sugar                                    RASPBERRY SAUCE: 
      5 ea Eggs; separated                    10 oz Raspberries; frozen, 
      1 c  Hazelnuts; ground filberts          1 x  Thawed and drained 
      1 ts Vanilla                           1/2 c  Seedless raspberry jam 
      2 tb Vanilla                             1 tb Cherry flavor liqueur; 
           CUSTARD SAUCE:                      1 x  If desired 
  
    Heat oven to 250 F. Grease and dust bottom only of 9 1/2" springform pan 
  with cocoa. In medium saucepan over low heat, melt chocolate and butter, 
  stirring constantly. Stir in 2/3 cup sugar and continue stirring until 
  sugar is dissolved. In small bowl, beat 5 egg yolks at highest speed for 
  2-3 minutes. Blend a small amount of chocolate mixture into yolks. Blend 
  yolk mixture into chocolate and cook over low heat, stirring constantly, 
  until slightly thickened. Remove from heat; stir in vanilla and ground 
  filberts. 
     In small bowl, beat 5 egg whites at highest speed until soft peaks form. 
  Gently fold egg whites into chocolate. Pour into prepared pan and bake at 
  250 F. 
   for 2 hrs. (yes, 250 F)  Cool completely; cover and refrigerate until 
  ready to serve. CUSTARD SAUCE: In medium saucepan, bring cream just to a 
  boil. In small bowl, combine egg yolks and sugar. Blend a small amount of 
  cream into yolks. Blend yolk mixture into cream and cook over low heat 
  about 10 minutes. or until custard coats a spoon, stirring constantly. DO 
  NOT BOIL. Remove from heat. Cool to room temperature and refrigerate. 
    RASPBERRY SAUCE: 
    In blender, puree raspberries. Strain ingredients. Refrigerate until 
  ready to serve. 
   TO SERVE: 
    Remove sides from springform pan. Cut cake into wedges. To serve, pour 
  small amount of custard and raspberry sauce onto cake plate. Marble a 
  creative pattern with knife if desired. Place wedge of cake on top. Garnish 
  with white chocolate rose and shavings if desired. Pillsbury Chocolate 
  Lovers II cookbook.