16 oz. bittersweet chocolate (not unsweetened)
16 oz. milk chocolate
20 tbsp. (10 oz.) unsalted butter
2 tbsp. flour
2 tbsp. sugar
8 eggs

Heat oven to 400 degrees. In a heavy saucepan on low heat (or in the microwave) melt the broken chocolate with the butter, stirring constantly; set aside. In the top of a double boiler, beat eggs with sugar until mixture is lukewarm and sugar is dissolved (do not over cook). Remove from heat and beat until quadrupled and very thick. Blend flour into egg mixture, fold into chocolate mixture, a little at a time.

Spread mixture into a buttered and waxed paper lined 12" springform pan. Bake at 400 degrees no longer than 25 minutes. Center of cake will still be soft. Remove from oven and place cake immediately into freezer. Freeze overnight and unmold. Serve with whipped cream and raspberry sauce, if desired.