1 lb Dark sweet chocolate,pieces

     10 tb Butter

      4    Eggs

      1 tb Flour

      1 tb Sugar

---------------------------WHIPPED CREAM FROSTING---------------------------
      2 c  Heavy cream

      1 ts Vanilla

      1 tb Confectioner's sugar

------------------------------RASPBERRY SAUCE------------------------------
      1 pk (10oz) frozen raspberries,

      1 tb Kirch

  0.00    Thawed o 1/2 cup fresh           2.00 tb Sugar

  Butter an 8" springform pan. Place a 8" circle of waxed paper on the
  bottom. Butter the wax paper and flour the pan. Melt chocolate and butter
  together in a heavy saucepan over low heat. Mix to blend. Cool. Place egg
  and sugar in the bowl over hot water, stirring until sugar is dissolved and
  the eggs are warm. Remove from heat. Beat at high speed until the eggs are
  cool and tripled in volume. Fold in flour. Fold half whipped egg mixture
  into the melted chocolate mixture and butter. Carefully fold in the
  remaining egg mixture. Pour the batter into the prepared pan and bake 15
  minutes in preheated oven. Remove form oven and cool in pan. Place the
  cake, still in the pan, in refirgerator until firm. Whip the cream and
  sugar and vanilla until stiff. Remove the cake from fridge. Carefully
  remove it from pan, invert onto a serving platter and peel off wax paper.
  Working quickly, frost the top and sides of the cake with 2/3 of the
  whipped cream and place the rest in a pastry bag fitted with a star tube
  and make decorative rosette around the perimeter. decorate the center of
  cake with chocolate shaving and return to frigde. chill until firm.
  raspberry sauce: Place thawed raspberries and juices in a food processor
  fitted with a stell blade. Process until pureed. Strian into bowl. Add
  kirch and sugar and stir to blend. Serve each slice with several spoonsfuls
  of raspberry sauce on the side.