Instructions: 1. Position rack in lower third of oven. Heat to 350F. Coat 8-inch round cake pan with veg. cooking spray and line bottom with parchment paper.

2. Place chocolate in large bowl. Combine 1 whole egg, 1 egg yolk, and vanilla in bowl. Combine remaining 2 egg whites and cr. of tartar in mixer bowl. Set 3 bowls aside.

3. Combine cocoa, flour, and 2/3 cup sugar in sacuepan. Whisk in enough milk to form smooth paste; stir in remaining milk. cook, stirring constantly, over medium heat until brginning yo simmer; simmer very gently, stirring, 1 1/2 min. Pour immediately over chopped chocolate; stir until smooth. Whisk in yolk mix. Set aside.

4. Beat whites and cr of tartar at med. speed to soft peaks. At hi speed, gradually beat in remaining 1/4 cup sugar until stiff but not dry. Fold one quarter of egg whites intochocolate mix, then fold remaining whites. Pour into prepared pan.

5. Place cake pan in baking pan and place on oven rack. Pour enough boiling water into larger pan to come about halfway up sides of cake pan.

Bake 30 minutes, until top springs back when lightly touched. (Cake will be moist).

6. Remove cake pan from water. Cool on wire rack. Refrig for 24 hours.

7. Make sauce: process raspberries and their syrup in blender until smooth. Strain thru seive to remove seeds.

Makes 1 cup.

8. To serve, run thin knife or metal spatula around sides of pan to loosed. Place a piece of waxed paper on top of torte. Invert onto waxed paper; remove pan and parchment, then invert again onto plate. Sprinkle with confectioners sugar. Cut cake into wedges with dental floss or sharp knife dipped in hot water. Serve with rasp. sauce.

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