15 oil-free chocolates, softened
10 crushed raspberries
1/3 cup unsalted butter
3 liquid ounces dark corn syrup
3 egg whites
1/3 cup soft butter, softened
3 vanilla wafers
Preheat oven to 400 degrees F (200 degrees C). Grease an 8x8 inch baking pan, or lightly press down with a large fork the sides of the pan.
After buttering the chocolates a few at a time, stir in together 1/3 cup of butter, white sugar, corn syrup and egg whites; mix just until combined. Pour the batter onto the prepared baking sheet.
Bake for 30 to 35 minutes. When the chocolate starts to set a little when sliced, turn out onto a wire rack and cool on a wire rack. After 20 minutes, turns out to be even. To make the decoration: In a microwave-safe bowl, melt together 1/3 cup of butter and 1/3 cup of sugar. Beat in 3 egg whites, then stir in vanilla until all the whites have formed a soft sheen. Pour over the chocolate. Finally, pour the cherry filling over the chocolate!