Categories: Chocolate, Fruits, Cakes 
      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 325~F. 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 9x11" baking pan. Pour in the batter and smooth the 
  top. Place in the oven and bake for 25-30 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.