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 waxed 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 5 minutes.
Whisk smooth.  Whisk in liqueur and eggs, one at a time, into the
chocolate mixture,  being careful not to over mix.  Place 1 inch of
warm water into a small roasting pan. Pour batter  into the prepared
8-inch round pan and bake about 45 minutes, until  set and slightly dry
on the surface. Remove round pan from the  roasting pan and 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 and remove paper.
Invert to a platter.  To finish, whip the cream with the sugar until it
holds a soft peak.  Spread the whipped cream on the top of the dessert.
Decorate the top  with the raspberries.  Yield: 8-10 serving Posted to
MC-Recipe Digest V1 #363  Recipe by: COOKING LIVE SHOW #CL8787  From:
"Angele and Jon Freeman" <jfreeman@netusa1.net>  Date: Thu, 2 Jan 1997
09:11:59 -0500

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3092
Calories From Fat: 2113
Total Fat: 242.8g
Cholesterol: 1686.3mg
Sodium: 546.2mg
Potassium: 623.5mg
Carbohydrates: 205.9g
Fiber: 6.7g
Sugar: 126.4g
Protein: 48.3g