2 c Heavy cream 1 ts Vanilla 1 tb Confectioner's sugar
RASPBERRY SAUCE:
1 pk (10oz) frozen raspberries, 1 tb Kirch 0.00 Thawed o 1/2 cup fresh 2.00 tb Sugar Butter an 8" springform pan. Place a 8" circle of waxed paper on the bottom. Butter the wax paper and flour the pan. Melt chocolate and butter together in a heavy saucepan over low heat. Mix to blend. Cool. Place egg and sugar in the bowl over hot water, stirring until sugar is dissolved and the eggs are warm. Remove from heat. Beat at high speed until the eggs are cool and tripled in volume. Fold in flour. Fold half whipped egg mixture into the melted chocolate mixture and butter. Carefully fold in the remaining egg mixture. Pour the batter into the prepared pan and bake 15 minutes in preheated oven. Remove form oven and cool in pan. Place the cake, still in the pan, in refirgerator until firm. Whip the cream and sugar and vanilla until stiff. Remove the cake from fridge. Carefully remove it from pan, invert onto a serving platter and peel off wax paper. Working quickly, frost the top and sides of the cake with 2/3 of the whipped cream and place the rest in a pastry bag fitted with a star tube and make decorative rosette around the perimeter. decorate the center of cake with chocolate shaving and return to frigde. chill until firm. raspberry sauce: Place thawed raspberries and juices in a food processor fitted with a stell blade. Process until pureed. Strian into bowl. Add kirch and sugar and stir to blend. Serve each slice with several spoonsfuls of raspberry sauce on the side.