Chocolate Decadence With Warm Raspberry Sauce

Preheat oven to 350u0b0.
Line a springform pan with parchment or wax paper and brush with melted butter.
Wrap bottom and sides of pan in aluminum foil to prevent leaks.
Place springform pan in a larger pan.
In a medium saucepan over high heat, bring water and 2/3 cup sugar to a boil; remove from heat.
Add chocolate and butter; stir to melt (consistency should be smooth; add a little melted butter if necessary).
Set aside and allow to cool.
With electric mixer, whip eggs and remaining 1/3 cup sugar at high speed until light and fluffy, about 3 minutes.
Gently fold chocolate mixture into eggs.
Spoon batter into prepared pan.
Pour very hot water into larger pan to come halfway up side of springform pan.
Bake for 40 minutes or until the top feels firm; set aside and cool 4 to 6 hours.
To unmold cake, gently heat bottom of springform pan over a small flame or stove top.
Cut around the edges; remove sides of pan.
Invert onto a serving plate.
Gently remove pan bottom and parchment.
With electric mixer, whip cream and 2 tablespoons sugar to a thick, frosting-like consistency; spread or pipe on cake.
For the warm raspberry sauce, combine the berries, 1/2 cup sugar and water to a boil.
Turn down temperature; cook 20 minutes over very low heat.
Puree in blender and strain mixture through a fine sieve to remove seeds, if desired.
To serve, cut cake into slices and place a slice on a dessert plate.
Drizzle top and plates with the warm sauce.