Ingredients
16 ounces semisweet chocolate, chopped2/3 cup butter5 large eggs2 tablespoons sugar2 tablespoons all-purpose flourRASPBERRY SAUCE:2 cups fresh or frozen raspberries, whole, unsweetened1-3/4 cups water1/4 cup sugar4 teaspoons cornstarch1 tablespoon waterWhipped creamWhole, fresh raspberries to garnish
Preparation
Line bottom of a 9-in. springform pan with parchment; 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 bowl, beat eggs for 2 minutes. 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° for 15 minutes (cake will not be set in the middle). Chill.
For the sauce, combine raspberries, 1-3/4 cups water and sugar in a saucepan. Bring to boil. Reduce heat; simmer, uncovered, for 30 minutes. Put through sieve; discard the seeds. Add water if needed to make 2 cups juice.
Combine cornstarch and 1 tablespoon water in small bowl; stir until smooth. Add cornstarch mixture to raspberry mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook and stir 1 minute 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. Garnish with whipped cream and reserved raspberries.
