| 1 | Heat oven to 250°F. |
| 2 | Grease and dust bottom only of 9 ? springform pan with cocoa. |
| 3 | In medium saucepan over low heat, melt chocolate and butter, stirring constantly. |
| 4 | Stir in 2/3 cup sugar and continue stirring until sugar is dissolved. |
| 5 | In small bowl, beat 5 egg yolks at highest speed for 2-3 minutes. |
| 6 | Blend a small amount of chocolate mixture into yolks. |
| 7 | Blend yolk mixture into chocolate and cook over low heat, stirring constantly, until slightly thickened. |
| 8 | Remove from heat; stir in vanilla and ground filberts. |
| 9 | In small bowl, beat 5 egg whites at highest speed until soft peaks form. |
| 10 | Gently fold egg whites into chocolate. |
| 11 | Pour into prepared pan and bake at 250°F. for 2 hrs. |
| 12 | (yes, 250°F) cool completely; cover and refrigerate until ready to serve. |
| 13 | Custard sauce: in medium saucepan, bring cream just to a boil. |
| 14 | In small bowl, combine egg yolks and sugar. |
| 15 | Blend a small amount of cream into yolks. |
| 16 | Blend yolk mixture into cream and cook over low heat about 10 minutes. |
| 17 | Or until custard coats a spoon, stirring constantly. |
| 18 | Do not boil. |
| 19 | Remove from heat. |
| 20 | Cool to room temperature and refrigerate. |
| 21 | Raspberry sauce: in blender, puree raspberries. |
| 22 | Strain ingredients. |
| 23 | Refrigerate until ready to serve. |
| 24 | To serve: remove sides from springform pan. |
| 25 | Cut cake into wedges. |
| 26 | To serve, pour small amount of custard and raspberry sauce onto cake plate. |
| 27 | Marble a creative pattern with knife if desired. |
| 28 | Place wedge of cake on top. |
| 29 | Garnish with white chocolate rose and shavings if desired. |
| 30 | Pillsbury chocolate lovers ii cookbook. |
