| 1 | Position rack in lower third of oven. |
| 2 | Heat to 350°F. |
| 3 | Coat 8-inch round cake pan with veg. |
| 4 | Cooking spray and line bottom with parchment paper. |
| 5 | Place chocolate in large bowl. |
| 6 | Combine 1 whole egg, 1 egg yolk, and vanilla in bowl. |
| 7 | Combine remaining 2 egg whites and cr. |
| 8 | Of tartar in mixer bowl. |
| 9 | Set 3 bowls aside. |
| 10 | Combine cocoa, flour, and 2/3 cup sugar in sacuepan. |
| 11 | Whisk in enough milk to form smooth paste; stir in remaining milk. |
| 12 | Cook, stirring constantly, over medium heat until brginning yo simmer; simmer very gently, stirring, 1 ?min. pour immediately over chopped chocolate; stir until smooth. |
| 13 | Whisk in yolk mix. |
| 14 | Set aside. |
| 15 | Beat whites and cr of tartar at med. speed to soft peaks. |
| 16 | At hi speed, gradually beat in remaining ?cup sugar until stiff but not dry. |
| 17 | Fold one quarter of egg whites intochocolate mix, then fold remaining whites. |
| 18 | Pour into prepared pan. |
| 19 | Place cake pan in baking pan and place on oven rack. |
| 20 | Pour enough boiling water into larger pan to come about halfway up sides of cake pan. |
| 21 | Bake 30 minutes, until top springs back when lightly touched. |
| 22 | (cake will be moist). |
| 23 | Remove cake pan from water. |
| 24 | Cool on wire rack. |
| 25 | Refrig for 24 hours. |
| 26 | Make sauce: process raspberries and their syrup in blender until smooth. |
| 27 | Strain thru seive to remove seeds. |
| 28 | Makes 1 cup. |
| 29 | To serve, run thin knife or metal spatula around sides of pan to loosed. |
| 30 | Place a piece of waxed paper on top of torte. |
| 31 | Invert onto waxed paper; remove pan and parchment, then invert again onto plate. |
| 32 | Sprinkle with confectioners" sugar. |
| 33 | Cut cake into wedges with dental floss or sharp knife dipped in hot water. |
| 34 | Serve with rasp. |
| 35 | Sauce. |
| 36 | recipe by : ladies" home journal - 1/95 |
