Framboise torte: 7.5 oz semisweet chocolate, finely chopped 1 stick plus 7 Tbsp unsalted butter, room temperature 7 ounces thawed frozen raspberries, juices reserved, or 1.25 C fresh 1/2 C sugar 1 Tbsp Grand Marnier 5 large eggs, separated 3/4 C plus 2 Tbsp sugar (aka 1 C minus 2 Tbsp) 1/2 C cake flour, sifted then measured -Chocolate butter glaze Preheat the oven to 350 degrees F, butter a 9-inch round cake pan, and line with a parchment circle. Melt the chocolate over a double boiler until smooth, then add the softened butter in three parts, and then set aside to cool. Puree the raspberries and 1/2 C sugar in a food processor. Strain through a sieve, stir in the Grand Marnier, and set aside. Whip the egg yolks with half the sugar (~1/2 C) until light and tripled in volume. Fold the melted chocolate mixture into the egg mixture, then fold in the raspberry puree. In another bowl, whip the egg whites, and, when frothy, add in the remaining (~1/2 C) sugar and continue whipping until the peaks are stiff but not dry. Fold the flour (sifted) into the chocolate batter, then lighten it by quickly folding in 1/3 of the egg whites, followed by the remainder, trying not to over mix and lose volume. Spread into the pan and bake for 45 minutes, until the top is lighter in color and cake testing reveals a few moist crumbs. Top with a dusting of cocoa powder, or chocolate butter glaze: 4 oz semi sweet chocolate finely chopped 8tbsp/160g butter Method: In a double boiler or bowl over simmering water, melt the chocolate. Remove the top of the boiler or bowl when chocolate is nearly melted and continue stirring until smooth. Add the softened butter, slowly stirring with a spatula until no visible traces of butter remaining. (if butter starts to liquify, stop and let the chocolate cool slightly.) The glaze should be glossy and smooth with a temperature of 26-29 degrees C. When stirred, it will hold a line on the surface for about 10sec before disappearing. If the glaze is starting to set up, return briefly to the double boiler.