Although this recipe is great for many holidays including Passover and Christmas, I especially love to make it for Valentine’s Day. It’s hard to argue with the combo of chocolate and raspberries.
This cake doesn’t call for any flour or leavening agents but instead gets its volume from beaten egg whites. So, if you have someone in your house that follows a gluten-free diet, this may be a good dessert for them, too. Another advantage to this cake recipe is that it is a lot easier to make than a traditional cake recipe as there aren’t any layers and you don’t have to frost it. If you have leftover raspberry sauce, it is delicious to serve with chicken or even ice cream.
• Crystal Maleski, is a mom of four from Long Grove who shares family favorite recipes, dinner ideas and a printable grocery shopping list each week at www.makedinnereasy.com.
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