3/4 oz Semisweet chocolate chips
1/2 c  Butter
10 tb Sugar
4    Eggs; separated -- room
Temp
2 tb Flour
WHIPPED TOPPING
1 pt Whipping cream
1 tb Sugar
GLAZE
1/2 pt Heavy cream
2 ts Instant coffee
1 1/4 c  Semisweet chocolate chips
Raspberry preserves (opt)

Melt together butter and 3/4 cup chocolate chips. Set aside and let cool.
Mix together 10 tbls sugar, 4 egg yolks, and 2 tbls flour. Make sure this
is well mixed, add the chocolate mixture when it is cooled. Mix well. Beat
egg whites until stiff, and fold into the chocolate mixture. Blend well,
but gently. Spread batter evenly into a 9×13″ pan. Bake at 350~ for 18
minutes. This will puff up and then fall when removed from the oven. When
cool, spread with a THIN layer of Raspberry preserves. Whipped Cream Layer:
Beat 1 pint cream with 1 Tbls of sugar, until stiff. Spread evenly on
cooled cake. Refrigerate. GLAZE: Melt together heavy cream, instant coffee
and chocolate chips. When this mixture is melted and well blended, take off
of heat and let cool. Stir well and pour on top of whipped cream layer of
cake. Tilt the pan so the glaze distributes evenly over the cream. This may
seem like it will not work, but it will. Refrigerate until ready to serve.