Black satin fudge cake


1 lb butter
1 lbsemi sweet chocolate
8 oz bitter chocolate
10 eggs
1 lb sugar
2/3 cup corn syrup
4 ts vanilla
Pinch salt


Chop butter and chocolate, place in a double boiler and melt. Place eggs in a mixing bowl add half sugar whip until light in color. Fold in chocolate mixture. In a sauce pan melt remaining sugar and corn syrup. With mixer on low slowly drizzle in the corn syrup mixture. Pour batter into 2 treated 9 inch pans bake @ 350 for 40 minute in a water bath cool, unmold and top with raspberry preserves. Let cool in refrigerator for 1 hour. Top with white chocolate ganach.

White chocolate ganach
1 cup chopped white chocolate 1 cup heavy cream. Mix together and melt. Use at room temp.
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