6 oz. semi-sweet chocolate chips
1 c. unsalted butter, softened
1 c. sugar
8 lg. egg yolks
8 lg. egg whites, room temperature
Sweetened whipped cream

RASPBERRY SAUCE:

2 (10 oz.) pkg. frozen raspberries in syrup, thawed
1/4 c. sugar
2-3 tbsp. Grand Marnier liqueur

In top of double boiler over boiling water, melt chocolate. In large bowl, combine melted chocolate, butter and sugar. Cool. Add egg yolks, 2 at a time, beating well after each addition.

In separate bowl, beat 8 egg whites until stiff. Gently fold egg whites into chocolate mixture. Pour 2/3 batter into buttered and floured 9 inch springform pan. Bake at 325 degrees for 35-40 minutes or until wooden pick inserted in center comes out clean. Cool to room temperature (center will fall) and spread remaining batter on top. Refrigerate for at least 8 hours or overnight. Use a hot knife to cut into wedges. Serve with sweetened whipped cream and raspberry sauce.

RASPBERRY SAUCE (1 1/2 cups) :

Drain 1 package raspberries and discard juice. Retain juice from other package. Puree fruit, juice, sugar and liqueur in food processor or blender; strain puree to remove seeds. Chill until ready to use. 8-10 servings.