FOSTER’S Restaurant

Makes 1 cake

½ lb butter

½ lb semi-sweet or bittersweet chocolate

¼ lb bitter chocolate

1 Tbsp raspberry extract

5 whole eggs

1 Tbsp sugar

½ lb sugar

½ cup water

Put butter and both chocolates in a stainless steel bowl and place over a pan with water and heat on low until melted. While this is melting put eggs and sugar in mixer and whip on high until very foamy and it forms soft peaks. In small pot put sugar and water and heat on high until it reaches 235˚ to 240˚ or soft ball. When sugar water reaches temperature, pour into chocolate mixture and mix thoroughly with raspberry extract. Using a rubber spatula, fold egg mix into chocolate mix until completely incorporated. Pour into aluminum foil wrapped spring form pan and place in a water bath and bake for 20 minutes at 375˚. Chill until completely cool. Remove from pan and cut into wedges and Garnish with confectioners sugar, whipped cream or fresh raspberries and enjoy.