Serves 6 to 8
CAKE
2 tablespoons almond or canola oil
6 ounces bittersweet chocolate
4 tablespoons (1/2 stick) unsalted butter
1/4 cup granulated sugar
2 tablespoons potato starch (see info below)
2 large eggs, separated
4 large egg whites
1/2 teaspoon confectioners’ sugar
SAUCE
1/2 cup raspberry preserves, preferably seedless
1 tablespoon dark rum
1 tablespoon water
Preheat the oven to 325 degrees.
FOR THE CAKE: Grease a 3-inch-deep 9-inch round cake pan or springform with 1 teaspoon of the oil.
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