5 eggs, separated
2 tablespoons water
2 tablespoons granulated
1 tablespoon all−purpose
16 ounces chocolate
8 tablespoons unsalted
1 1/4 cups heavy
Raspberries for garnish
Preheat the oven to
350°F. Butter an 8−inch square cake pan, line it with parchment
paper and butter the parchment paper. Set aside.
Place the egg yolks in a
large mixing bowl and whisk with the water. Set aside. Stir the
sugar and flour together in a small bowl.
Melt the chocolate chips
with the butter over the stove or in the microwave. This will be
smooth and fairly thick. Immediately, add a large serving spoon of
the chocolate/butter mixture to the egg yolks and whisk to combine.
Repeat this two more times, then whisk in the sugar/flour. Continue
adding the chocolate/butter until it is all whisked together. Set
Beat the egg whites
until stiff peaks form. Fold the egg whites into the batter in two
or three additions. You do not need to have the egg whites
completely blended before adding more.
Pour the batter into the
prepared pan and bake at 350°F for 40 minutes. Cool completely on a
cooling rack. Once the cake is cool, invert the cake onto a cooling
rack; remove the parchment paper and transfer onto a serving plate.
Beat whipping cream and
confectioners' sugar in a mixing bowl until stiff peaks form. Frost
the sides and the top of the cake with the whipping cream. Place the
raspberries around the bottom of the cake.