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1
Preheat oven to 350u00b0.
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2
Line a springform pan with parchment or wax paper and brush with melted butter.
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3
Wrap bottom and sides of pan in aluminum foil to prevent leaks.
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4
Place springform pan in a larger pan.
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5
In a medium saucepan over high heat, bring water and 2/3 cup sugar to a boil; remove from heat.
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6
Add chocolate and butter; stir to melt (consistency should be smooth; add a little melted butter if necessary).
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7
Set aside and allow to cool.
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8
With electric mixer, whip eggs and remaining 1/3 cup sugar at high speed until light and fluffy, about 3 minutes.
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9
Gently fold chocolate mixture into eggs.
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10
Spoon batter into prepared pan.
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11
Pour very hot water into larger pan to come halfway up side of springform pan.
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12
Bake for 40 minutes or until the top feels firm; set aside and cool 4 to 6 hours.
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13
To unmold cake, gently heat bottom of springform pan over a small flame or stove top.
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14
Cut around the edges; remove sides of pan.
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15
Invert onto a serving plate.
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16
Gently remove pan bottom and parchment.
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17
With electric mixer, whip cream and 2 tablespoons sugar to a thick, frosting-like consistency; spread or pipe on cake.
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18
For the warm raspberry sauce, combine the berries, 1/2 cup sugar and water to a boil.
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19
Turn down temperature; cook 20 minutes over very low heat.
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20
Puree in blender and strain mixture through a fine sieve to remove seeds, if desired.
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21
To serve, cut cake into slices and place a slice on a dessert plate.
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22
Drizzle top and plates with the warm sauce.
