Recipe - Cocoa Raspberry Sweethearts

2/3 cup Flour, all purpose
2/3 cup Cocoa
One half teaspoon Salt
5 Eggs;separated
One half teaspoon Cream of tartar
1 One half cup Sugar; divided
2/3 cup Water
1 teaspoon Vanilla
Icing sugar; confectioner's

EASY RASPBERRY SAUCE
1 pack Raspberries, frozen; 425 g.
in light syrup
1 tablespoon Cornstarch

CHOCOLATE SYRUP
1 One fourth cup Sugar, granulated
Three fourths cup Cocoa
1 cup Water
1 teaspoon 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 One half 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 lemoncoloured, 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 pack 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 One half 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 Three fourths CUPS

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini