1 1/4 lbs. semi sweet chocolate chips
6 oz. sweet butter
5 eggs
1 tbsp. sugar
1 tbsp. flour
1 c. creme de cacao

Melt chocolate and butter in double boiler. Set aside and cool. Beat together eggs and sugar in double boiler until warm. Transfer egg mixture to bowl and whip with electric beaters until eggs are high in bowl. Gently fold in flour. Gently fold in chocolate mixture. Stir in creme de cacao.

Bake at 350 degrees in a greased 9" springform pan for 10 minutes only. Transfer immediately to freezer and leave overnight.

Thaw for 60 minutes, powder top with unsweetened cocoa powder. Top with whipped cream and raspberry sauce.