Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 ea Semisweet chocolate -- 2 tb Sugar
Square 1 oz each 2 tb All-purpose flour -- amount
2/3 c Butter Is correct
5 ea Eggs

----------------------RASPBERRY SAUCE---------------------------
2 c Raspberries -- whole 1 tb Water
Fresh or frozen unsweetened Whipped cream
1 3/4 c Water Whole fresh raspberries to
1/4 c Sugar Garnish
4 ts Cornstarch

Line bottom of a 9 inch springform pan with parchment paper; set
aside. Place chocolate and butter in top of double boiler. Bring
water to boil; reduce heat and stir chocolate until melted. In a
large mixing bowl, beat eggs for 2 min. Slowly add chocolate mixture
to eggs, beating at medium speed about 10 minutes. Blend in sugar and
flour just until mixed. Pour into prepared pan. bake at 400 deg. for
15 min. (cake will not be set in the middle). Chill. for the sauce,
combine raspaberries, 1 3/4 cups water and sugar in a saucepan. Bring
to boil. Reduce heat; simmer, uncovered for 30 min. Put through
sieve; discard the seeds. Add water if needed to make 2 cup juice.
Combine cornstarch and 1 tablespoon water in small bowl; stir until
smooth. Add cornstarch mixture to raspberry mixture. Cook over med.
heat, stirring constantly, until mixture comes to a boil; cook and
stir 1 min. more. Remove from heat; cool. To serve, spoon about 2
tablespoons sauce on each dessert plate; place a thin wedge of
chocolate dessert on sauce. Gakrnish with whipped cream and reserved
raspberries. Yield: 16 to 20 servings. (2 cups sauce).

Recipe By : Country Woman

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