Source: A chocolate-raspberry creation from 411 West, August 23, 1995

Simple cake isn't an adequate description for this dessert. Only 1 1/3 tablespoons of flour doesn't seem to qualify it for the traditional cake, either. But the quality of this simple, yet elegant recipe definitely secures a place in the special occasions section of my recipe box.

The raspberry sauce is the crowning glory of the dessert from Chef Trey Cleveland of 411 West, and that's why fresh raspberries are a must. The price may seem high at an average of $6 per pint, but the quality is worth a splurge.

1/3 cup raspberry preserves
12 ounces semi-sweet chocolate
1/2 pound butter
1 1/3 cups granulated sugar
4 eggs
1 tablespoon plus 1 teaspoon flour
Powdered sugar
Raspberry Sauce (recipe follows)

Grease a 9-inch springform pan and line bottom with a parchment paper circle. Wrap outside of pan with aluminum foil to seal out water.

Preheat oven to 325 degrees F.

Strain seeds from preserves by pressing through a wire-mesh sieve. Place preserves, chocolate and butter in a double broiler. Heat over medium heat, stirring until melted. Remove from heat.

In a large bowl, mix sugar, eggs and flour. Add chocolate mixture. Mix gently.

Pour into springform pan. Place springform pan in a larger baking pan. Add about 1 inch of water to outside pan, forming a water bath. Bake at 325 degrees F until top is dry and skewer comes out clean, about 45 minutes. If water evaporates, replenish .

Let cool, unmold and turn upside down. Remove parchment paper. Place on serving plate and dust with powdered sugar.

Serve individual slices with Raspberry Sauce.

Raspberry Sauce
1 pint fresh raspberries
1 tablespoon granulated sugar
1 teaspoon frozen orange juice concentrate

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