Instructions:

Chocolate Raspberry Sweethearts

Makes six sweethearts

1/2 cup cocoa powder
1/2 cup boiling water
1 1/8 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 3/4 ounces butter, softened
1 cup brown sugar, packed
1 large egg
1/2 cup sour cream
1/2 teaspoon vanilla extract
1/2 recipe Raspberry Mousse
2 pints fresh raspberries
1 cup Raspberry Coulis

Prepare Sweethearts: Mix the boiling water with the cocoa and blend into a paste. Cool.

Sift together flour, baking powder, and baking soda. Set aside.

Cream together butter and sugar. Add sour cream, mixing until fluffy, then add egg and mix until smooth.

Add flour mixture to egg mixture and blend until smooth. Add cooled cocoa mixture and completely incorporate.

Bake at 350 degrees F in a buttered 9-inch square cake pan for about 25 minutes or until a wooden pick inserted into the center of the cake comes out clean. Cool to room temperature.

Raspberry Mousse
1 cup raspberries, fresh or frozen
1/4 cup brandy
1/4 cup butter
1 tablespoon fresh lemon juice
3 egg yolks
3 egg whites
1/4 cup confectioners sugar' sugar
1 cup heavy cream