| 1 | Heat oven to 425°F. |
| 2 | Reserve ?oz of chocolate for cake decoration. |
| 3 | In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly; set aside. |
| 4 | In top of double boiler, beat eggs with sugar until mixture is lukewarm and sugar is dissolved. |
| 5 | (do not overcook). |
| 6 | Remove from heat and beat until quadrupled and very thick. |
| 7 | Blend flour into egg mixture; fold into chocolate mixture, a little at a time. |
| 8 | Spread into buttered and waxed paper lined 8" cake pan. |
| 9 | Bake at 425°F for no longer than 15 minutes. |
| 10 | (center of cake will be soft). |
| 11 | Cool. |
| 12 | Freeze cake overnight before removing from pan. |
| 13 | Unmold. |
| 14 | Cover with sweetened whipped cream, if desired. |
| 15 | Decorate with shaved chocolate. |
| 16 | Refrigerate until serving time. |
| 17 | Serve with raspberry sauce, if desired. |
