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: Sauté raspberries in butter, about one minute. Add brandy
and lemon juice. Simmer for 3 to 4 minutes. Puree in a blender until smooth.
In a double boiler cook egg yolks and sugar, stirring constantly until thickened
to the consistency of mayonnaise. Cool and combine with cooled raspberry mixture.
Whip egg whites until they form soft peaks and fold into raspberry mixture.
Whip cream until thickened and fold into raspberry mixture (do not over-mix).
Chill for 3 to 4 hours.
Raspberry Coulis: Bring all ingredients to a boil, reduce to a simmer and
cook for about ten minutes or until thickened. Puree in a blender and cool.
Assemble Sweethearts: Slice cooled cake through the center making two thin
squares. Using a 2 to 2 1/2 inch heart shape cookie cutter, cut six hearts out
of each half. Place the bottom half of the chocolate cake hearts on a platter
and place raspberries around outer edge of the hearts and fill the middle with
raspberry mousse. Then place top heart on top. Garnish with a small dollop of
mousse and a raspberry or two. Drizzle coulis over the top.