Submitted By Esttemed Member Jacqueline Wachs
16 oz. semisweet chocolate, divided
2 oz unsweetened chocolate
6 eggs, separated
1/4 tsp salt
3/4 C. butter, softened
1 c. sugar, divided
2 tsp. lemon extract
1/2 tsp vanilla extract
3/4 C. whole almonds, finely ground
1/2 C. seedless raspberry all fruit
3/4 C. Heavy cream
Preheat oven to 350 degrees F. Grease and flour a 9" spring form pan; line with waxed paper, then grease and lightly flour paper.
In medium saucepan, melt 8 oz. semisweet chocolate and unsweetened chocolate over low heat, stirring; cool slightly. In bowl, with mixer at high, beat egg whites and salt to stiff peaks. In another bowl, with same beaters beat butter, sugar and extracts until light and fluffy; gradually beat in egg yolks. Fold in melted chocolate, almonds, all-fruit and egg whites. Spoon into pan.
Bake 50 minutes or until pick inserted comes out clean. Cool slightly. Remove sides of pan and cool on wire rack. In saucepan, bring cream to a simmer. Remove from heat and stir in remaining 8 oz semisweet chocolate until smooth; cool 15 minutes. Spread on cake and decorate as desired.