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1
Heat oven to 425 degrees F..
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2
Reserve 1/2 oz of chocolate for cake decoration.
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3
In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly; set aside.
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4
In top of double boiler, beat eggs with sugar until mixture is lukewarm and sugar is dissolved.
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5
Remove from heat and beat until quadrupled and very thick.
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6
Blend flour into egg mixture; fold into chocolate mixture, a little at a time.
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7
Spread into buttered and waxed paper lined 8 inch cake pan.
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8
Bake at 425 degrees F. for no longer than 15 minutes.
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9
Cool.
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10
Freeze cake overnight before removing from pan.
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11
Unmold.
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12
Cover with sweetened whipped cream, if desired.
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13
Decorate with shaved chocolate.
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14
Refrigerate until serving time.
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15
Serve with raspberry sauce, if desired.
