Instructions: Whipped cream, raspberries, pureed sweetened raspberries

Heat oven to 350 degrees F. Coat 9-inch springform pan with nonstick cooking spray. Heat milk in large heavy saucepan over low heat until tiny bubbles form around edge of pan.Add chocolate; heat, stirring occasionally, until melted and smooth. Stir in butter, brandy and vanilla extract until butter is melted. Remove from heat. Whisk small amount of chocolate mixture into egg yolks in small bowl. Whisk yolk mixture back into mixture in saucepan. Pour mixture into prepared pan.

Bake for 20 minutes or until just set in center. Remove to wire rack to cool completely. Cover and refrigerate.To serve, loosen side of pan and remove. Serve with whipped cream, raspberries and pureed raspberries for a sauce, if desired.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.