INGREDIENTS

INSTRUCTIONS

Preheat the oven to 325 degrees and set a rack in the middle level.
Butter an 8-inch round pan and line the bottom with a disk of
parchment or wax paper cut to fit. Butter the paper. Cut the  chocolate
finely and set it aside.  Combine the sugar and water in a saucepan and
bring to a boil over low  heat, stirring occasionally to make sure all
the sugar crystals  dissolve. Remove the syrup from the heat and stir
in the butter and  chocolate; allow to stand five minutes. Whisk
smooth. Whisk liqueur  and eggs, one at a time, into the chocolate
mixture, being careful  not to over mix. Pour the batter into the pan
and place the pan in a  small roasting pan covered with one inch of
warm water. Bake about 45  minutes, until set and slightly dry on the
surface. Cool to room  temperature in the pan and cover with plastic
wrap. Refrigerate  dessert in pan. To unmold, run a knife between the
dessert and the  pan and pass the bottom of the pan over the heat.
Invert to a platter.  To finish, whip the cream with the sugar until it
holds a soft peak.  Spread the whipped cream on top of the dessert.
Melt the chocolate  and place it in a non-pleated plastic bag. Snip the
corner of the bag  and streak the top of the dessert with the
chocolate. Decorate the  edge with raspberries.  © 1997 Lifetime
Entertainment Services. All rights reserved.  Formatted using MC Buster
by Barb at PK  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 909
Calories From Fat: 596
Total Fat: 69.2g
Cholesterol: 421.6mg
Sodium: 139.7mg
Potassium: 155.9mg
Carbohydrates: 69.5g
Fiber: 3.3g
Sugar: 31.6g
Protein: 13.3g