Chocolate Torte

Chocolate Torte

10 oz. bittersweet or semisweet chocolate (can use chips)
1 cup butter, cut in small pieces
5 large eggs
1 1/4 cup sugar
5 tablespoons all-purpose flour
1 1/2 teaspoon baking powder

GANACHE:
3/4 cup heavy cream
8 oz. semisweet chocolate (not chips)

Preheat oven to 325 degrees. Spray 10 inch spring form pan with Pam. Stir chocolate and butter in a saucepan over low heat until chocolate melts and mixture is smooth. Beat eggs and sugar in a large bowl until well blended and beginning to thicken (2-3 minutes). Sift flour and baking powder over eggs and fold in. Gradually fold in chocolate. Bake 20 minutes. Cover pan with foil and continue baking for 30 minutes or until tester comes out with moist crumbs still attached. Cool on rack (it will fall in the middle). Level by pushing down sides while still in pan, then remove sides, wrap in foil and freeze. For the ganache, add heavy cream and chocolate into a saucepan and heat slowly, stirring until all the chocolate is melted. Remove from the saucepan and stir gently. Let sit until cool and then spread evenly over the frozen cake. Freeze. Remove from freezer and decorate with whipped cream and raspberries 1-2 hours before serving.