French chocolate cake

This cake is simple enough to whip up in a moment, but decadent enough to please even your toughest critics. Try it with a thin chocolate glaze instead of traditional icings. Fresh fruit makes a perfect garnish to juxtapose the almost overwhelmingly chocolate experience.

Makes two 8-inch cakes

- 4 oz. unsweetened chocolate
- 4 tablespoons lukewarm water
- 1/2 cup sweet butter in bits
- 3 large eggs separated
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/3 cup flour

Preparation:

2. Melt chocolate over low heat in the water, stirring constantly

3. Stir in butter, piece by piece until all the butter has melted

4. Remove from heat and stir in sugar. Cool

5. Add the egg yolks one at a time, beating well after each addition. Blend in vanilla

6. Gradually stir in flour and mix well

7. In a separate bowl, beat the egg whites until stiff and then fold them into the batter

8. Pour half of batter evenly into each pan

9. Bake 20 to 25 minutes or until the cake tests clean. Do not over bake; the cake should be moist. Cool on a wire rack

Top cake with the thin chocolate glaze and garnish with raspberries, if desired.