1 lb High quality bittersweet
Or semisweet chocolate
1/4 lb (plus 2 tb) unsalted butter
4    Whole eggs
1 tb Sugar
1 tb All-purpose flour
1 c  Heavy cream, whipped
Shaved bittersweet chocolate
1    Package (10-12 oz.) frozen
Raspberries, thawed

Flour and butter an 8-inch round cake pan. Cut a round of waxed paper to
fit the bottom, butter it, and place in the pan. Preheat the oven to 425F.
In a small saucepan over very low heat or in a e oven, melt the
chocolate with the butter. Set aside. In the top of a double boiler over
very hot water, whisk the eggs with the sugar. Beat over hot water until
the sugar dissolves and the mixture is just lukewarm. Remove the top of the
double boiler from the heat and beat the eggs until they quadruple in
volume and become quite thick. Fold the flour into the eggs. Stir 1/4 of
the egg mixture into the chocolate. Then, fold the chocolate back into the
rest of the egg mixture. Pour the batter into the prepared cake pan. Bake
for 15 minutes; the cake will be liquid in the center. Cover and freeze the
cake in the pan overnight. To unmold the cake, carefully dip the bottom of
the pan in hot water and invert onto a cake plate. Remove the pan and
gently peel off the waxed paper. Decorate the cake with the whipped cream
and shaved chocolate. Refrigerate until serving. Puree the raspberries and
their juice in a blender or food processor. Pass the puree through a fine
sieve and serve a tablespoon of the sauce with each portion.