Flourless Chocolate Torte (Midnight Torte)

1 pound high quality semi sweet baking chocolate

1 pound unsalted butter

6 large eggs

In the top of a double boiler over medium high heat, melt the
chocolate and butter together. Place the mixture into a medium mixing
bowl. Wash the top of the double boiler.

In the double boiler over medium high heat, whisk the eggs until
warmed through. Remove the eggs from the heat, and, using an electric
mixer set on high, beat for 6 minutes or until thickened.

By hand, fold the thickened eggs into the chocolate, one quarter at a
time, until completely blended.

Preheat the oven to 425° F

Pour the batter into a 16 inch spring form pan. Wrap the bottom and
sides of the pan in a double layer of aluminum foil and place the pan
in a large roasting pan and add enough water to come to within 1 inch
of the top of the spring form pan. Bake for 15 minutes.

Remove the torte from the oven & the water and cool for 1 hour at room
temperature. Refrigerate 24 hours before removing from pan and slice
with a hot knife. Serve with a mix of pureed fresh raspberry's and
whipped cream.