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1
To make the cake, break the chocolate into small pieces and melt with the butter in a double boiler over simmering water.
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2
STir in 1 cup of the sugar and beat until the sugar dissolves, about 3 minutes.
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3
Beat egg yolks in a large mixer bowl until blended.
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4
Beat in 1 cup of the warm chocolate mixture and then return the chocolate mixture to the double boiler.
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5
Cook stirring constantly until slightly thickened, about 3 to 4 minutes.
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6
Remove from heat and stir in the framboise and vanilla.
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7
Preheat oven to 275F.
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8
Butter a 9 1/2 inch springform pan and lightly coat with sugar.
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9
Beat the egg whites in a large mixer bowl just until beginning to stiffen.
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10
Gradually beat in the remaining 1/2 cup sugar, 1 tablespoon at a time, and continue beating until the peaks are stiff and glossy.
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11
Gently fold the egg whites into the chocolate mixture.
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12
Pour the batter into the prepared pan.
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13
Bake until firm, about 3 hours.
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14
Let cool completel; then refrigerate until cold.
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15
To make the creme anglaise, beat the egg yolks and sugar in a mixwer bowl until thick and light.
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16
Gradually beat in the milk.
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17
Pour into a heavy saucepan and cook, stirring constantly, over low heat until the custard coats the back of the spoon.
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18
This can take as long as 15 minutes.
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19
Do not let it boil.
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20
Remove the pan from the heat and place in a bowl of ice water to cool to room temperature.
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21
Stir in the raspberry puree.
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22
Refrigerate until ready to serve.
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23
Cut the chocolate cake into thin wedges and serve on dessert plates.
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24
Spoon some of the creme anglaise around the cake and garnish with a few fresh raspberries.
