Velvet Cake

Directions

Cake: Preheat oven to 350℉ (180℃).

Grease a 9 inch springform pan.

Beat together eggs and sugar on high speed until pale-lemon colored.

Fold flour into egg mixture until well blended.

Add in melted semi and unsweet chocolates.

Stir just to combine.

Pour into prepared pan.

Bake 25 to 35 minutes or until toothpick inserted into center comes out clean.

Cool 15 minutes. Carefully remove sides of pan.

Cool completely.

For white chocolate sauce: In small saucepan mix together whipping cream and powdered sugar.

Bring just to a boil.

Remove from heat and add vanilla milk chips.

Stir until smooth.

Refrigerate until thickened, about 1 to 2 hours.

Store in refrigerator until ready to use.

Raspberry sauce: Purée raspberries in blender.

Strain to remove seeds.

Stir in jam and liqueur.

To serve, spoon about 2 tablespoons white chocolate sauce onto dessert plate.

Drizzle about 2 teaspoon raspberry sauce over.

Place slice of cake on plate over sauces.