PREHEAT OVEN TO 325F. Melt the chocolate in the top of a double boiler. Cut the butter into tablespoon pieces, place in the bowl of a mixer and mix until smooth. Slowly add the melted chocolate until incorporated. Add the eggs, one at a time, as each one is absorbed. Add the sugar, then the flour. Lightly grease a 9-by-11-inch baking pan. Pour in the batter and smooth the top. Place in the oven and bake for 25 to 30 minutes. When the cake is cooked, remove from the oven and let cool before removing from the baking pan. To serve, cut the cake into individual portions and top with fresh raspberries. Accompany with whipped cream or raspberry sauce, if desired.
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|Serving Size: 1 Serving (285g)|
|Recipe Makes: 10|
|Calories from Fat: 544 (76%)|
|Amt Per Serving||% DV|
|Total Fat 60.4g||81 %|
|Saturated Fat 33.1g||165 %|
|Monounsaturated Fat 17.5g|
|Polyunsanturated Fat 4g|
|Cholesterol 746.8mg||230 %|
|Sodium 266mg||9 %|
|Potassium 343.5mg||9 %|
|Total Carbohydrate 25.1g||7 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 20.9g|
|Protein 21g||30 %|
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Calories per serving: 714
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