16 (1 ounce) squares semisweet chocolate
2/3 cup butter
5 large eggs
2 tablespoons granulated sugar
2 tablespoons flour
2 cups fresh raspberries
2 cups water
1/4 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons water
Whipped cream
Garnish: fresh raspberries

Line the bottom of a 9-inch springform pan with parchment paper; set aside. Combine chocolate and butter in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Gradually add chocolate mixture to eggs, beating at medium speed of electric mixer 10 minutes. Fold in 2 tablespoons sugar and flour. Pour mixture into prepared pan. Bake at 400 degrees F for 15 minutes. Cake will not be set in center. Remove from oven; cover and chill thoroughly.

Combine 2 cups fresh raspberries, 2 cups water, and 1/4 cup sugar in a large saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer 30 minutes, stirring occasionally. Pour raspberry mixture through a wire-mesh strainer into a bowl, discarding seeds. Return raspberry mixture to pan. Combine cornstarch and 2 tablespoons water; add to raspberry mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil, stirring constantly, 1 minute. Cool completely.

To serve, spoon 2 to 3 tablespoons raspberry sauce onto each individual dessert plate; place wedge of chocolate dessert on sauce. Top each wedge with a dollop of whipped cream. Garnish, if desired.