9 oz. coarsely chopped semi-sweet chocolate
3 tbsp. framboise
2 tbsp. milk
14 tbsp. room temperature unsalted butter
1 c. sugar
13 tbsp. sifted cake flour
5 separated, room temperature eggs
Pinch salt
Pinch cream of tartar
6 tbsp. whipping cream
2 tbsp. framboise
8 oz. coarsely chopped semi-sweet chocolate
Whipped whipping cream

For Torte: Preheat oven to 350 degrees. Butter 8 1/2 x 4 inch heart-shaped cake pan. Line bottom with parchment paper; butter paper. Dust pan and paper with flour. Melt 9 ounces chocolate with 3 tablespoons framboise and milk in top of double boiler set over barely simmering water. Stir until smooth. Cut butter into tablespoon pieces and add, 1 piece at a time, whisking until melted. Mix in 3/4 cup sugar, flour and yolks. Cool slightly.

Beat whites, salt and cream of tartar until soft peaks form. Add remaining 1/4 cup sugar 1 tablespoon at a time and beat until stiff but not dry. Whisk chocolate mixture to loosen. Gently fold in 1/4 of whites. Fold mixture back into remaining whites. Pour into prepared pan. Bake cake until center feels just firm to touch and only a few crumbs stick to tester inserted into center, about 1 1/4 hours (top will crack). Cool in pan 15 minutes. Turn out onto rack; remove paper. Turn over again into another rack. Cool.

For Glaze: Scald cream with 2 tablespoons framboise in heavy small saucepan. Remove from heat. Add 8 ounces chocolate a little at a time, stirring until dissolved. Cool until thick enough to spread.

Invert cake flat side up onto platter. Slide strips of waxed paper under edges of cake. Spread glaze evenly over top and sides of cake. Discard paper. Refrigerate until glaze is firm, about 30 minutes. Serve at room temperature with Raspberry Coulis and whipped cream.