Makes 1 9-inch cake, 16 servings
1 ¼ pound simi-sweet chocolate, chopped
½ cup sugar
1 cup cream
Spray a 9-inch cake pan. Line with parchment or waxed paper. Put the chocolate in a double boiler over simmering water until melted. Meanwhile, in a mixer, whip the eggs with the sugar to 3 times their volume. Remove whipped egg to a large mixing bowl. Whip the cream to soft peaks. Fold the melted chocolate into the whipped eggs. Fold the whipped cream into the chocolate and egg mixture. Pour the cake mix into the prepared cake pan. Place the cake pan into a hot water bath and bake in a preheated 325 deg. oven for 45-50 minutes or until the cake has risen and the center is set. Remove the cake from the water bath and refrigerate for several hours. Remove the cake from the pan by standing it in hot water for a minute or two. Turn the cake up side down. Remove the paper. Turn the cake right side up and slice into 16 slices. Place the amount of slices you will be serving on a plate. Warm the cake slices in a microwave for 20 seconds. Serve with raspberry sauce. Remaining cake freezes well.