1/3 cup water
  1 cup unsalted butter, cut up
  3/4 pound semisweet or bittersweet chocolate, finely chopped
  1/4 cup raspberry eau de vie (framboise)
  4 eggs
  1 cup whipping cream
  1 basket fresh raspberries, optional
  Combine 1/2 cup sugar and water in saucepan.  Bring to boil over low
  heat, stirring occasionally to make sure all sugar srystals dissolve.
  Remove from heat.  Stir in butter and chocolate.  Cover pan.  Let stand
  5 minutes.  Whisk smooth.
  In bowl whisk eau de vie and eggs until well combined.  In steady
  stream, whisk in chocolate mixture, being careful not to overmix.
  Pour batter into buttered 8-inch round cake pan lined with buttered
  parchment or wax paper.  Pour 1 inch warm water into small roasting
  pan.  Set cake pan in water.  Bake at 300 degrees on middle oven rack
  until cake is set and slightly dry on surface, about 45 minutes.
  Remove cake from roasting pan and cool in pan to room temperature.
  Cover with plastic wrap and refrigerate.
  To unmold, run knife between dessert and pan.  Immerse bottom of pan in
  hot water.  Invert onto serving platter.
  To prepare frosting, whip cream with 2 tablespoons sugar until soft
  peaks form.  Spread on top of dessert.  Edge with raspberries.
  Each serving contains about:
  512 calories; 41 mg sodium; 167 mg cholesterol; 39 grams fat; 13 grams
  carbohydrates; 3 grams protein; 0 fiber.