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Preheat oven to 325 degrees F. Butter a jellyroll pan. Line bottom with wax paper; butter wax paper; set aside. In the large bowl of an electric mixer beat egg whites until soft peaks form; beat in 1/2 cup of the sugar, 2 Tbsp. at a time, until stiff peaks form; set aside. In another large bowl using an electric mixer beat egg yolks, remaining 1/4 cup sugar, butter, walnuts, chocolate, flour and vanilla; beat until light and fluffy, about 4 minutes. Using a rubber spatula, gently fold in egg whites just until blended; pour into prepared pan.
Bake until a toothpick inserted in the center comes out clean, about 15 minutes. Cool on a wire rack for 10 minutes. Remove cake from pan; place on a large wire rack or baking sheet; remove wax paper; cool completely.
To assemble: Trim edges from cake; cut cake crosswise into 3 equal size rectangles. Place one layer on a cake plate; spread with half the raspberry preserves.
Set aside a small amount of Vanilla Whipped Cream for garnish. Spread with half the remaining Vanilla Whipped Cream. Top with second cake layer; repeat with remaining jam and Vanilla Whipped Cream. Top with third cake layer; frost with Chocolate Whipped Cream. Garnish with remaining Vanilla Whipped cream, chocolate curls, raspberries and walnut pieces, if desired. Makes 8 servings.
By Robin from Washington, IA
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