1 c. semi-sweet chocolate chips
1/2 c. butter
1/2 c. cake flour
4 eggs, separated
1/2 c. sugar
1 c. semi-sweet chocolate chips
1/4 c. butter
1/4 c. corn syrup
Raspberry sauce (below)

Heat oven to 325 degrees. Melt 1 cup chocolate chips and 1/2 cup butter in 2 quart heavy saucepan over medium heat; cool 5 minutes. Stir in flour until smooth; stir in egg yolks until well blended. Beat egg whites in large bowl on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites; spread into greased 9 x 1 1/2 inch round pan. Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes (top will appear dry and cracked); cool 10 minutes. Run knife along side of cake to loosen and invert cake on wire rack. Cool cake completely.

Melt 1 cup chocolate chips, 1/4 cup butter, and the corn syrup over medium heat. Cool slightly. Spread over top of cake, allowing some to drizzle down the side. Serve with Raspberry Sauce and, if desired, garnish with fresh raspberries and sweetened whipped cream.

RASPBERRY SAUCE:

1 (10 oz.) pkg. frozen raspberries, thawed and drained (reserve juice)
1/4 c. sugar
2 tbsp. cornstarch

Add enough water to reserved juice to measure 1 1/4 cups. Mix sugar and cornstarch in 1 quart saucepan; stir in juice and raspberries. Heat to boiling over medium heat. Boil and stir 1 minute; strain.