4 oz. semi-sweet chocolate
1/2 c. butter
1/2 c. sugar
5 egg yolks
3/4 c. flour
5 egg whites
1/2 c. raspberry jam
Honey Glaze

HONEY GLAZE:

2 oz. unsweetened chocolate
2 oz. semi-sweet chocolate
1 tbsp. honey
1/4 c. butter

Melt chocolate, set aside. Grease and flour 9 inch springform pan; set aside. Preheat oven to 325 degrees.

Cream butter and sugar until creamy. Add egg yolks, beating until light and fluffy. Mix in melted chocolate. Add flour.

In a separate bowl, beat egg whites until stiff but not dry. Fold into chocolate mixture. Spoon into prepared pan. Bake 30 to 40 minutes. Let stand 10 minutes.

Cool cake on rack. Split horizontally and spread jam on bottom layer. Replace top layer.

Prepare honey glaze. Spoon over top of cake. Makes 8-10 servings.

Honey Glaze: In a small saucepan over low heat, melt chocolate with honey and butter. Stir until smooth. Let cool until lukewarm and spread over cake.