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1
Preheat oven to 400 degrees.
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2
Butter the bottom of an 8-inch springform pan and line it with wax paper; set aside.
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3
In a small bowl, cover uncracked eggs with very hot water (not boiling); let stand 5 minutes.
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4
Meanwhile, in a 2-quart glass bowl, heat semisweet and unsweetened chocolate and butter in a microwave on high 2 1/2 to 3 minutes, stirring twice, until melted and smooth; set aside to let cool slightly.
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5
In a large bowl, beat eggs with an electric mixer on high speed, until thick and light yellow, about 5 minutes.
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6
Add chocolate mixture and Grand Marnier and beat until well blended.
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7
Turn into the prepared springform pan.
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8
Bake 15-18 minutes, or until almost set.
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9
Let cake cool 1 hour, then cover with foil and refrigerate several hours or until firm.
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10
Remove cake from refrigerator at least one hour before serving.
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11
Run a sharp knife around sides of cake and remove sides of springform pan.
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12
Cut into slices, taking care not to cut/include wax paper with serving.
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13
Serve in a pool of Raspberry Sauce and top with whipped cream.
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14
Raspberry Sauce: In a food processor, combine thawed raspberries and powdered sugar; process until smooth; add Grand Marnier and process to blend well.
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15
To remove seeds, press puree through a wire strainer placed over a non-reactive (glass or plastic) bowl; using a rubber spatula, scrape inderside of strainer and discard seeds.
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16
Serve sauce immediately or cover and refrigerate up to 2 days; mix before serving.
