15 oz. semi-sweet chocolate
4 tbsp. unsalted butter
3/4 c. powdered sugar
1 c. heavy cream
4 lg. egg yolks
6 tbsp. dark rum

In top of double boiler, over simmering water, melt chocolate with cream and butter, beating with a whisk until smooth and glossy; remove from heat. Add egg yolks, one at a time, beating after each one. Add confectioners' sugar, beating constantly until smooth. Mix in rum. Butter small loaf pan. Line with waxed paper with an overhang. Butter sides and bottom of paper.

Pour chocolate mixture into pan. Cover with plastic and freeze overnight. To remove from pan, dip in warm water. Slice thinly. Serve on a pool of raspberry sauce topped with whipped cream and fresh raspberries.