Ingredients

Four 1-ounce squares unsweetened chocolate
1/4 cup water
1/2 cup butter or margarine, cut into small pieces
1/2 cup sugar
3 eggs, separated
1/3 cup unsifted all-purpose flour
1/2 cup red raspberry preserves or apricot preserves
Chocolate Shavings, for garnish
Fresh raspberries, for garnish

Directions

Grease and flour two 8-inch round cake pans; set aside.

In medium saucepan, melt chocolate and water over low heat, stirring constantly. Add butter; stir until completely melted. Remove from heat and blend in sugar; cool.

Add egg yolks, beating well after each addition.

Add flour to chocolate mixture; blend well.

Beat egg whites until stiff but not dry; fold into chocolate mixture. Pour into prepared cake pans. Bake in a 325-degree F oven for about 25 minutes or until toothpick inserted into center of cake comes out clean.

Heat preserves in saucepan until melted. Spread half of preserves on one layer. Top with second layer; spread with remaining preserves. Garnish with chocolate shavings and raspberries. Makes 12 to 15 servings.