Instructions: Preheat the oven to 325 degrees and set a rack in the middle level.

Butter an 8-inch round pan and line the bottom with a disk of parchment or wax paper cut to fit. Butter the paper. Cut the chocolate finely and set it aside.

Combine the sugar and water in a saucepan and bring to a boil over low heat, stirring occasionally to make sure all the sugar crystals dissolve. Remove the syrup from the heat and stir in the butter and chocolate; allow to stand five minutes. Whisk smooth. Whisk liqueur and eggs, one at a time, into the chocolate mixture, being careful not to over mix. Pour the batter into the pan and place the pan in a small roasting pan covered with one inch of warm water. Bake about 45 minutes, until set and slightly dry on the surface. Cool to room temperature in the pan and cover with plastic wrap. Refrigerate dessert in pan. To unmold, run a knife between the dessert and the pan and pass the bottom of the pan over the heat. Invert to a platter.

To finish, whip the cream with the sugar until it holds a soft peak.

Spread the whipped cream on top of the dessert. Melt the chocolate and place it in a non-pleated plastic bag. Snip the corner of the bag and streak the top of the dessert with the chocolate. Decorate the edge with raspberries.

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