1 lb Dark sweet chocolate,pieces
10 tb Butter
4    Eggs
1 tb Flour
1 tb Sugar

–WHIPPED CREAM FROSTING–
2 c Heavy cream
1 ts Vanilla
1 tb Confectioners sugar

RASPBERRY SAUCE
1 pk (10oz) frozen raspberries,
1 tb Kirch

0.00 Thawed o 1/2 cup fresh 2.00 tb Sugar

Butter an 8″ springform pan. Place a 8″ circle of waxed paper on the
bottom. Butter the wax paper and flour the pan. Melt chocolate and butter
together in a heavy saucepan over low heat. Mix to blend. Cool. Place egg
and sugar in the bowl over hot water, stirring until sugar is dissolved and
the eggs are warm. Remove from heat. Beat at high speed until the eggs are
cool and tripled in volume. Fold in flour. Fold half whipped egg mixture
into the melted chocolate mixture and butter. Carefully fold in the
remaining egg mixture. Pour the batter into the prepared pan and bake 15
minutes in preheated oven. Remove form oven and cool in pan. Place the
cake, still in the pan, in refirgerator until firm. Whip the cream and
sugar and vanilla until stiff. Remove the cake from fridge. Carefully
remove it from pan, invert onto a serving platter and peel off wax paper.
Working quickly, frost the top and sides of the cake with 2/3 of the
whipped cream and place the rest in a pastry bag fitted with a star tube
and make decorative rosette around the perimeter. decorate the center of
cake with chocolate shaving and return to frigde. chill until firm.
raspberry sauce: Place thawed raspberries and juices in a food processor
fitted with a stell blade. Process until pureed. Strian into bowl. Add
kirch and sugar and stir to blend. Serve each slice with several spoonsfuls
of raspberry sauce on the side.