Butter and flour for cake pan
3/4 c. sugar
4 eggs, separated
6 oz. sweet chocolate, broken into pieces
3/4 c. butter
4 tbsp. cake flour
Pinch of salt

Preheat the oven to 375 degrees. Cut a round of waxed paper to fit the bottom of an 8 or 9 inch round cake pan. Butter the sides of the pan and one side of the paper. Lay the paper butter side up in the pan and flour the paper and the sides of the pan. Set aside.

Beat the sugar with the egg yolks until they are a creamy yellow. Put the chocolate and the butter in an enamel saucepan over simmering water, and stir until the chocolate is smooth. Add the egg and sugar mixture and continue stirring over low heat until well blended. Stir in the flour.

Beat the 4 egg whites with a pinch of salt until stiff but not dry. Fold the egg whites into the chocolate mixture. Fill the cake pan and tap it gently on the table to distribute the mixture evenly. Bake in the preheated oven for 25-30 minutes, watching carefully, until the outside is solid and the center still creamy (not runny and not dry) when tested with a sharp knife. Let the cake cool before unmolding.

GLAZE:

3 1/2 oz. sweet chocolate
2-3 tbsp. coffee or water
3 tbsp. butter

Melt the chocolate with the coffee or water, remove from heat and stir in butter. Pour on top of the cake and spread or brush on with a pastry brush. Refrigerate and prepare the raspberry sauce.

RASPBERRY SAUCE:

2 pkg. (12 oz. each) frozen raspberries in syrup
2 tsp. sugar

Combine the berries with the sugar and place in a shallow non-stick pan. Bring to a boil and simmer 1-2 minutes. Transfer and puree in a food processor. Then run through a sieve or fine strainer to remove seeds.