Instructions: Cake:
Preheat to 325 degrees.

Combine the sugar and water in a saucepan and bring to a boil over low heat.

Stir occasionally to make sure sugar dissolves.

Remove the syrup from the heat and stir in the butter and chocolate.

Allow to set for five minutes and whisk to smooth.

Whisk liqueur and add the eggs, one at a time, into the chocolate mix. Do not to overmix.

Pour the batter into the pan and place in a small roasting pan on middle rack of oven.

Pour 1" of warm water into the roasting pan.

Bake 45 minutes, or until dessert is set and slightly dry on the surface.

Remove cake pan from roasting pan.

Cool at room temperature and cover with plastic wrap.

Refrigerate dessert in pan several hours or until chilled.

To unmold, run a knife between the dessert and the pan and pass the bottom of the pan over heat for no more than 10 seconds.

Icing:
Whip the cream with the sugar until it holds a soft peak.

Spread the whipped cream over the top of the dessert.

Decorate top of cake with raspberries.

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