Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 Confectioner's 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.

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