Categories: Chocolate, Cakes 
      Yield: 12 servings 
  
------------------------------PATTI - VDRJ67A------------------------------ 
     16 oz Ghirardelli Bittersweet 
           - chocolate 
     10 tb Unsalted butter 
      1 tb Flour 
      4    Eggs 
      1 tb Sugar 
           Sweetened whipped cream 
           Raspberry sauce 
  
  Heat oven to 425~. Reserve 1/2 oz of chocolate for 
  cake decoration. In heavy saucepan on low heat, melt 
  broken chocolate with butter, stirring constantly; set 
  aside. In top of double boiler, beat eggs with sugar 
  until mixture is lukewarm and sugar is dissolved. (Do 
  not overcook.) Remove from heat and beat until 
  quadrupled and very thick. Blend flour into egg 
  mixture; fold into chocolate mixture, a little at a 
  time. Spread into buttered and waxed paper lined 8" 
  cake pan. Bake at 425~ for no longer than 15 minutes. 
  (Center of cake will be soft.) Cool. Freeze cake 
  overnight before removing from pan. Unmold. Cover with 
  sweetened whipped cream, if desired. Decorate with 
  shaved chocolate. Refrigerate until serving time. 
  Serve with raspberry sauce, if desired.