*  Exported from  MasterCook  *
 
                        COCOA RASPBERRY SWEETHEARTS
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Holiday
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3   c            Flour, all purpose
      2/3   c            Cocoa
      1/2   ts           -Salt
    5                    Eggs -- separated
      1/2   ts           Cream of tartar
    1 1/2   c            Sugar -- divided
      2/3   c            -Water
    1       t            Vanilla
                         Icing sugar -- confectioner’s
                         -----EASY RASPBERRY SAUCE-----
    1       pk           Raspberries, frozen -- 425 g.
                         -in light syrup
    1       tb           Cornstarch
                         -----CHOCOLATE SYRUP-----
    1 1/4   c            Sugar, granulated
      3/4   c            Cocoa
    1       c            -Water
    1       t            Vanilla
                         -----FOR GARNISH-----
                         Raspberries, fresh
                         Mint leaves, fresh
 
   Grease a 13X9 inch cake pan. Line with wax paper or parchment paper. Set
   aside. Sift together flour, cocoa and salt; set aside. In large bowl, beat
   egg whites and cream of tartar until frothy. Gradually beat in 1/2 cup of
   sugar, 1 Tbsp at a time, continuing to beat until stiff peaks forms; set
   aside. In large bowl, beat egg yolks and remaining sugar at high speed
   until very light and lemon-coloured, about 6 minutes. Stir in water and
   vanilla. Sift dry ingredients over surface of yolk mixture; whisk together
   gently. Scrape over egg whites and fold together. Spread evenly in prepared
   pan. Bake in 375F oven for 12 to 15 minutes or until cake sprigs back when
   lightly touched. Cool pan on rack. (Make cake up to 8 hours ahead and wrap
   well to prevent it from drying out.) Invert on cutting board; peel off
   paper. Using heart shaped cookie cutters of various shapes, cut out hearts,
   leaving as little space as possible between hearts. (Eat the scraps or
   freeze in freezer bags for crumble, chocolate pudding or chocolate trifle.)
   Using sieve, shake icing (powdered) sugar over hearts; arrange on serving
   plates. Pool raspberry and chocolate sauces around the hearts and garnish
   with fresh raspberries and mint leaves. EASY RASPBERRY SAUCE: Thaw 1 pk of
   raspberries in light syrup; place in blender. Cover and puree until smooth.
   Strain though sieve to remove seeds. Transfer puree to small saucepan; stir
   in 1 tbsp cornstarch and cook over medium heat until thickened and clear;
   stirring often. Transfer to a storage container; cover surface with plastic
   wrap. Transfer to a refrigerator to chill. (Sauce can be made a day ahead
   and stored in refrigerator). MAKES ABOUT: 1 1/2 CUPS CHOCOLATE SAUCE: In
   medium saucepan, whisk together granulated sugar and cocoa. Gradually whisk
   in 1 cup water. Cook over medium heat, stirring often, until boiling .
   Reduce heat and boil gently 4 minutes until slightly thickened. Let cool;
   stir in 1 tsp vanilla. Transfer to storage container and refrigerate up to
   several days. MAKES: 1 3/4 CUPS
  
 
 
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