*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
   In a small saucepan over very low heat or in a microwave 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
   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.
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