---------- Recipe via Meal-Master (tm) v8.05
       Title: Flourless Chocolate Chambord Cake
  Categories: Cakes, Chocolate
       Yield: 16 servings
      10 oz Semisweet chocolate; chopped
            Or 1 2/3 cup chocolate chips
       2 oz Unsweetened chocolate;
     3/4 c  Unsalted butter
            Cut into 12 pieces
     1/3 c  Water
       6    Eggs
       1 c  Granulated sugar
       1 ts Vanilla extract
       3 tb Chambord
            Or other raspberry liqueur
            Sweetened whipped cream
   Recipe by: Midwest Living, December 1994
   Preheat oven to 325 degrees; grease and flour a 9-inch
   springform pan.  Melt the semisweet chocolate, unsweetened
   chocolate and butter with the water in a medium saucepan
   over low heat, stirring with a wire whisk until smooth.
   Cool slightly.  In a large mixing bowl, beat the eggs,
   sugar and vanilla extract on high speed for 10 minutes.
   Fold in the chocolate and liqueur.  Transfer the batter to
   the prepared pan.  Place the pan in a shallow baking pan.
   Bake for 35 to 40 minutes, or until the cake is slightly
   puffed on the outer one-third of the top and the center
   doesn't shake when you move the pan gently.  The cake
   should feel firm all over, except in the center.
   Remove the springform pan to a wire rack to cool for 20
   minutes.  Loosen and release the sides of the pan, but
   leave the cake in the pan until completely cool.  Remove
   the cake from the pan.  Cover and chill for 6 to 48 hours.
   Serve with whipped cream. Store in the refrigerator. Note:
   This fudgy cake will dip in the center after it is baked.
   Disguise this by filling the center with whipped cream and
   fruit, if you like.  Recipe from The Sandpiper restaurant
   near Holland, Michigan.  Penny Halsey