Chocolate Dessert With Raspberry Sauce

• 16 ounces semisweet chocolate, chopped
• 2/3 cup butter
• 5 large eggs
• 2 tablespoons sugar
• 2 tablespoons all-purpose flour
• 2 cups fresh or frozen raspberries, whole, unsweetened
• 1-3/4 cups water
• 1/4 cup sugar
• 4 teaspoons cornstarch
• 1 tablespoon water
• Whipped cream
• Whole, fresh raspberries to garnish

1. Line bottom of a 9-in. springform pan with parchment paper; set aside.
2. Place chocolate and butter in top of double boiler. Bring water to boil; reduce heat and stir chocolate until melted.
3. In a large bowl, beat eggs for 2 minutes. Slowly add chocolate mixture to eggs, beating at medium speed about 10 minutes. Blend in sugar and flour just until mixed. Pour into prepared pan. Bake at 400u0b0 for 15 minutes (cake will not be set in the middle). Chill.
4. For the sauce, combine raspberries, 1-3/4 cups water and sugar in a saucepan. Bring to boil. Reduce heat; simmer, uncovered, for 30 minutes. Put through sieve; discard the seeds. Add water if needed to make 2 cups juice.
5. Combine cornstarch and 1 tablespoon water in small bowl; stir until smooth. Add cornstarch mixture to raspberry mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook and stir 1 minute more. Remove from heat; cool.
6. To serve, spoon about 2 tablespoons sauce on each dessert plate; place a thin wedge of chocolate dessert on sauce. Garnish with whipped cream and reserved raspberries.

chocolate, butter, eggs, sugar, flour, frozen raspberries, water, sugar, cornstarch, water, cream, fresh raspberries

Taken from www.tasteofhome.com/recipes/chocolate-dessert-with-raspberry-sauce/ (may not work)