16 oz. semi-sweet chocolate, melted (Ghirardelli)
5 oz. sweet butter
1 tsp. sugar
1 tbsp. all-purpose flour
4 eggs
2 cups whipping cream

Line the bottom of a 9-inch springform pan with waxed paper. Break 4 eggs into bowl and set over hot water (double boiler). Add sugar and stir until ingredients are warm. Then beat until eggs are thick, pale lemon yellow and the consistency of whipped cream.

Combine butter and chocolate and melt. Fold chocolate and flour into eggs. Pour into pan and bake at 400°F for 15 minutes. Cool, unmold and refrigerate.

Serve with whipped cream and hot raspberry sauce (see below).

RASPBERRY SAUCE:

1 (10 oz.) pkg. frozen raspberries
2 tbsp. Kirsch cherry liqueur or rum (optional)
sugar and vanilla, to taste

Puree frozen raspberries. Sieve. Heat with a little sugar and cornstarch to thicken. Add Kirsch or rum if desired. Sweeten whipped cream with sugar and vanilla.