Ingredients

Chocolate

• 1 ½ pounds 65% dark chocolate
• 8 ounces butter, unsalted
• 6 large eggs, slightly beaten
• 3 tablespoons sugar
• 1 ½ tablespoons flour

Raspberry Sauce

• 1 12-ounce package frozen raspberries, defrosted
• 1 tablespoon Frangelico

Whipped Cream

• 1 cup heavy whipping cream, kept very cold
• 1 tablespoon sugar
• 1 tablespoon Frangelico

Directions

1. Preheat over to 425°F.
2. Using an 8” spring form pan, butter all sides and line bottom with parchment paper.
3. Add both chocolate and butter to a double boiler until both are just melted.
4. In a mixing bowl, combine the eggs and sugar. Place over water of the double boiler to remove chill from the eggs.  When lukewarm remove from the heat – do not let it cook!
5. Using a mixer, whip at high speed until the egg-sugar mixture is about quadrupled.
6. Gently fold flour into egg mixture.
7. Fold in ¼ of the egg mixture to the chocolate. Fold in ¼ more of the egg mixture.  Add the chocolate-egg mixture to the rest of the egg mixture fold until just combined.
8. Bake for 15 minutes. When let cool.
9. Cover pan tightly with plastic wrap and freeze for at least four hours or overnight.
10. Remove from freezer and let rest for 15 minutes. Remove from pan and remove paper.

For the Raspberry Sauce

1. Blend raspberries and Frangelico until completely pureed. Remove seeds by pressing through a fine sieve.

For the Whipped Cream

1. Freeze mixing bowl and whisk for 15 minutes.
2. Whip the cream until just starting to thicken. Add the sugar and Frangelico.  Whip until stiff peaks form.

To Serve

1. Cut small wedges.
2. Drizzle Raspberry Sauce and then add a dollop or two of whipped cream. Dust with powdered sugar or chocolate shavings, if desired.