1/2 pt. raspberries
1/2 c. water
1/4 c. sugar
You will need a mixer with a wire whip attachment, a 10 inch cake pan and a second pan larger than 10 inches for a water bath. Heat the chocolate in a bowl over boiling water. Whip the eggs to full volume in mixer. Fold the eggs into the chocolate, then fold in the whipped cream. Blend well.
Pour into a 10 inch pan that has been brushed with butter and sprinkled with sugar. Bake cake in water bath with water coming up about 1 inch on the pan. Bake at 350 degrees for 45 minutes. Cool 10 minutes. Turn out of pan onto cake plate. Make raspberry sauce by combining all ingredients and bringing them to a boil. Strain and cool the sauce. Garnish the cake with fresh raspberries and serve with the sauce.
