Instructions: Line bottom of 9 inch springform pan with parchment paper; set aside.

In top of double boiler over hot (not boiling) water, melt together butter, chocolate, sugar and orange juice, stirring to blend. Remove from heat; stir in orange liqueur (if using) and vanilla. Let cool.

Whisk in eggs, 1 at a time. Pour into prepared pan. Bake in 350degF oven for 40 to 50 minutes or until edge is slightly crusty and middle is just set. Let cool on rack. Cover with plastic wrap and refrigerate for at least 12 hours or up to 24 hours.

Raspberry Coulis: In food processor, puree raspberries; press through sieve into bowl to remove seeds. Stir in sugar, and orange liqueur (if using).

Invert cake onto serving platter; remove pan. Sift cocoa powder over top; garnish with raspberries and mint leaves. Slice and serve with raspberry coulis.

Makes 16 servings.

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.