1 c. semi-sweet chocolate chips
1/2 c. butter
1/2 c. cake flour
4 eggs, separated
1/2 c. sugar

Heat oven to 325 degrees. Melt 1 cup chocolate chips and 1/2 cup butter in heavy saucepan over medium heat. Cool 5 minutes. Stir in flour until smooth. Stir in yolks until well blended. Beat whites until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into whites.

Spread in springform pan, 8 x 2 1/2 inches, or 9 x 1 1/2 inches. Bake until wooden pick comes out clean, 35 to 40 minutes. Top will appear crusty. Cool 10 minutes. Run knife around edges to loosen. Invert cake; cool completely.

TOPPING:

1/2 c. semi-sweet chocolate chips
2 tbsp. butter
2 tbsp. corn syrup

Melt chocolate chips, butter, and corn syrup over medium heat. Spread on top of cake. Serve with raspberry sauce.

RASPBERRY SAUCE:

1 (10 oz.) pkg. frozen raspberries
1/4 c. sugar
2 tbsp. cornstarch
1-2 tbsp. orange or raspberry liqueur

Add enough water to raspberries to make 1 1/4 cups. Mix sugar and cornstarch in 1-quart saucepan with juice and raspberries. Heat to boiling. Stir 1 minute, strain. Stir in liqueur.