1. In heavy saucepan, combine chocolate and butter.

2. Cook and stir oer low heat until chocolate melts.

3. Remove from heat.

4. Stir in sugar, flour, and 1 tsp. raspberry liquer, if desired.

5. With wooden spoon, beat in yolks, 1 at a time, just until combined; set aside.

6. In large bowl beat egg whites with electric mixer on high speed until stiff peaks form.

7. Fold in chocolate mixture.

8. Pour into greased 8 inch springform pan. Bake in 350F oven 25 to 30 minutes or until edges puff.

9. Cool on rack 30 minutes.

10. Remove sides of pan; cool.

11. Chill, covered, 4 to 24 hours.

12. To serve, top with Sweetened Whipped Cream, raspberries, and chocolate Curls.

13. Drizzle each piece with 1 tbls.

14. melted jam. Serves 12. Sweetened Whipped Cream: Chill mixing bowl and beaters of electric mixer in refrigerator.

15. In chilled bowl combine 1 cup whipping cream, 2 tbls.

16. powdered sugar, and 1/2 tsp. vanilla.

17. Beat with chilled beaters on medium speed until soft peaks form.

18. Makes 2 cups.

19. chocolate Curls: Draw vegetable peeler across bar of chocolate.

20. Transfer curls to top of cake with toothpick or wooden skewer.