1 c. Butter
8 oz. Bittersweet Chocolate Squares
6 Eggs, separated
2 Tbsp. Flour
1/4 c. Granulated Sugar
1/4 c. Orange Liqueur
Powdered Sugar
Raspberries
Whipped Cream

Melt butter over low heat.
Remove from heat.
Cut up chocolate and stir into butter.
Stir occasionally until chocolate is completely melted.
Beat in egg yolks one at a time.
Add flour, sugar and liqueur.
Beat egg whites until stiff peaks form.
Fold egg whites into chocolate mixture.
Pour into a greased 12″ spring form pan.
Bake 25 minutes at 350°F until center is set.
Cool completely.
Remove sides of spring form pan and place on serving plate.
Dust with powdered sugar.
Serve with fresh raspberries and whipped cream.