1 lb. bittersweet or semi-sweet chocolate
1 c. (1/2 lb.) sweet butter
6 lg. eggs

Butter inside of an 8" or 9" springform pan. Line bottom with buttered parchment or waxed paper. Wrap outside of pan with double layer of foil. Melt butter and chocolate together. Break eggs into bowl set over simmering water, stirring constantly, heat until just warm.

Off the heat, beat the eggs until tripled in volume and cool. Fold 1/2 the eggs into the chocolate using a whisk or large spatula. Fold in remaining eggs just until blended. Pour into prepared pan.

Set the pan in a larger pan and add 1" very hot water. Cover loosely with a piece of lightly buttered foil. Bake in preheated 425 degree oven for 10 minutes, it will look soft. Cool on a rack for 45 minutes, wrap in plastic wrap and chill 3 hours.

Run a thin knife around the edge and remove side of pan. Invert on plate covered with plastic wrap. Wipe bottom of pan with hot, damp towel. Remove bottom of pan and parchment. Invert onto serving dish. Cut into small pieces, this is very rich. Serve with a dab of whipped cream and raspberry sauce.

Raspberry Sauce: Puree a package of frozen raspberries and strain.