Categories: Cakes, Desserts 
      Yield: 10 servings 
  
    1/4 lb White chocolate 
      6 tb Unsalted butter 
      6    Eggs 
      2 tb Sugar 
    1/4 c  All-purpose flour 
      2 pt Raspberries 
  
  PREHEAT OVEN TO 325F. Melt the chocolate in the top of a double boiler. Cut 
  the butter into tablespoon pieces, place in the bowl of a mixer and mix 
  until smooth. Slowly add the melted chocolate until incorporated. Add the 
  eggs, one at a time, as each one is absorbed. Add the sugar, then the 
  flour. Lightly grease a 9-by-11-inch baking pan. Pour in the batter and 
  smooth the top. Place in the oven and bake for 25 to 30 minutes. When the 
  cake is cooked, remove from the oven and let cool before removing from the 
  baking pan. To serve, cut the cake into individual portions and top with 
  fresh raspberries. Accompany with whipped cream or raspberry sauce, if 
  desired.