1 lb Grated bittersweet chocolate

    1/2 lb Unsalted butter

      6    Large eggs

  Melt chocolate in double boiler over hot( not simmering) water. Add butter
  to chocolate and melt together. Heat eggs over simmering water. Remove
  eggs, and beat for 10 minutes(thick)Add eggs to melted chocolate and fold
  in until even. Put in 8 inch springflorm pan with waxed paper on bottom
  slightly greased. Smooth. Preheat oven to 425 F.Put cake in for 5
  minutes,put alumium foil over pan, bake 10 minutes more. Remove and cool
  for 45 minutes, 3 hours in the refrigerator. Garnish with whipped cream and
  raspberry sauce