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1
Preheat the oven to 325 degrees.
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2
Butter two half-cup ramekins or molds.
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3
Line the bottoms of the molds with circles of wax paper and butter the paper.
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4
Melt the chocolate in the top of a double boiler over hot, barely simmering water, making sure not to let the pan touch the water.
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5
Set aside.
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6
Cream the butter and sugar together until smoothly blended.
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7
(Although this can be done with a food processor or a mixer, it is better to do it by hand, because the quantity is so small.)
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8
Beat in the egg yolk, and stir in the raspberry preserves, the eau de vie and the melted chocolate.
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9
Stir in the flour.
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10
Beat the egg white until it holds a peak but still has a creamy quality.
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11
Stir a little of the egg white into the chocolate mixture to lighten the batter, then fold the remaining egg white into the chocolate mixture.
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12
Divide the batter between the two prepared molds.
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13
Place the molds in a baking dish that will accommodate both comfortably and pour enough boiling water into the baking dish to come halfway up the sides of the molds.
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14
Place the baking dish in the oven and bake for 40 minutes.
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15
Remove the baking dish from the oven and allow the molds to cool in the water.
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16
Set aside one-quarter cup of the raspberries.
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17
Press the rest through a sieve to remove the seeds.
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18
If desired, sweeten the sauce to taste with the superfine granulated sugar.
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19
When ready to serve, unmold the cakes by running a knife around the inside of each mold, then inverting the cakes onto individual plates.
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20
(For the picnic, it is best to transport the cakes in their molds.)
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21
Peel off the wax paper.
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22
Surround each cake with a pool of the sauce and scatter the reserved fresh raspberries in it.
