Recipe by Rollin’ Oats Chef Mario Martinez
- 2 cups semi-sweet chocolate chips
- 1/4 pound (1 stick) + 2 tablespoons butter
- 2 cups all-purpose flour* or cake flour
- 16 eggs, separated
- 2 cups sugar
- 1/2 cup amber agave nectar
*Do not use self-rising flour in this recipe.
Heat oven to 325ºF. Grease or line an 8 x 2½-inch spring-form pan or a 9 x 1½-inch round pan with parchment paper. Heat 1½ cups chocolate chips and 1 stick of butter in a 2-quart heavy saucepan set over medium heat until chocolate chips are melted; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
Beat egg whites in large bowl on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
Bake spring form 35 – 40 minutes; round pan 30 – 35 minutes (top will appear dry and cracked) or until wooden pick inserted in center comes out clean; cool 10 minutes. Run knife along side of cake to loosen; remove side of spring-form pan. Invert cake onto wire rack; remove bottom of spring-form pan and cool cake completely. Place on serving plate.
Heat the remaining ½ cup chocolate chips, 2 tablespoons butter, and the agave nectar over medium heat until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down the side. Serve with the Raspberry Sauce. Garnish with fresh raspberries and sweetened whipped cream if desired.
For the Raspberry Sauce:
- 4 packages (10 oz.) frozen raspberries, thawed, drained, and juice reserved
- 1 cup sugar
- 1 Tbsp. corn starch (or 2 tsp. arrowroot)
- 1/4 to 1/2 cup raspberry flavored liqueur, if desired
Add enough water to reserved juice to measure 1 cup. Mix sugar and corn starch in 1-quart saucepan. Stir in juice and raspberries. Heat to boiling over medium heat. Boil, stirring, for 1 minute, then strain. Stir in liqueur if desired.