HI folks, as a Pastry chef i am dedicated to the idea of contributing to the delinquency of other peoples waste lines. So for my first contribution i hope you folks will enjoy this recipe

Raspberry filled chocolate flourless cake
10 ounces dark chocolate (the higher the %of cocoa the better)
7 ounces of butter mix these two together and melt using a double boiler. in your double boiler heat the water until it reaches the boiling point then remove from heat the place the chocolate and butter on to meltdoing this insures that you do not over heat th chocolate and butter
in a seperate mixing bowl whip together 5 large eggs and 1 cup of sugar. whip this until it is light and fluffy. next slowly fold in the chocolate and butter. optional additional extra ingredients are 11/2 ounces of grand marnier, chambord or any other liquers
to prepare your bake pans simply line the bottoms of them with parchment paper. i prefer 10 inch cake rounds, split the batch in half and fill two 10 inch cake rounds.
bake at 350 degrees for 25 to 30 minutes. allow the cakes to cool completely before removing them from their bake pan
take your first layer place it upon a plate and smooth a generous portion of raspberry jam upon it. whip 8 ounces of heavy cream and 3 ounces of powdered sugar mix in 3 - 4 ounces of raspberry jam smooth on top of the first two layers place the 2nd cake on top and refrigerate. frost using a chocolate ganache ( 6 ounces of warmed heavy cream and 3 ounces of chocolate.
I hope you enjoy this recipe
Jayme Lynne