CHOCOLATE DECADENCE

1 lb semi sweet chocolate
1 stick plus 2 T butter
6 eggs
1 T sugar
1 T flour
2 C heavy cream
1 t vanilla extract
1/4 C powdered sugar
1 square semi sweet chocolate for curls

Preheat oven to 425 degrees. Line bottom of 8 inch cake pan with parchment paper. In a double boiler, melt chocolate and butter. In a mixing bowl, combine eggs and sugar; place over hot water. Heat mixture, stirring until warm. Using a mixer, whip egg mixture at high speed until doubled in volume, about 10 minutes. Gently fold flour into egg mixture. Add chocolate mixture, folding gently. Pour into prepared pan and bake for 10 minutes. Remove from oven and cool. Freeze overnight. To remove cake from pan, heat pan briefly and turn upside down over cake plate. Remove and discard paper. Whip cream with vanilla and sugar and cover cake. Pour raspberry sauce over each slice before serving.

RASPBERRY SAUCE
2 C raspberries
3 T sugar
2 T water
lemon juice

Puree raspberries in blender. Push puree through fine sieve using a rubber spatula to remove all seeds. Bring sugar and water to a boil to make simple syrup. Add syrup to puree and blend. Add lemon juice to taste.