Pureed and sieved Fresh raspberries for -garnish Recipe by: The Silver Palate Good Times Cookbook To make the cake, break the chocolate into small pieces and melt with the butter in a double boiler over simmering water. STir in 1 cup of the sugar and beat until the sugar dissolves, about 3 minutes. Beat egg yolks in a large mixer bowl until blended. Beat in 1 cup of the warm chocolate mixture and then return the chocolate mixture to the double boiler. Cook stirring constantly until slightly thickened, about 3 to 4 minutes. Remove from heat and stir in the framboise and vanilla. Preheat oven to 275. Butter a 9 1/2 inch springform pan and lightly coat with sugar. Beat the egg whites in a large mixer bowl just until beginning to stiffen. Gradually beat in the remaining 1/2 cup sugar, 1 tbs at a time, and continue beating until the peaks are stiff and glossy. Gently fold the egg whites into the chocolate mixture. Pour the batter into the prepared pan. Bake until firm, about 3 hours. Let cool completel; then refrigerate until cold. To make the creme anglaise, beat the egg yolks and sugar in a mixwer bowl until thick and light. Gradually beat in the milk. Pour into a heavy saucepan and cook, stirring constantly, over low heat until the custard coats the back of the spoon. This can take as long as 15 minutes. Do not let it boil. Remove the pan from the heat and place in a bowl of ice water to cool to room temperature. Stir in the raspberry puree. Refrigerate until ready to serve. Cut the chocolate cake into thin wedges and serve on dessert plates. Spoon some of the creme anglaise around the cake and garnish with a few fresh raspberries.JM. NAFY67C@prodigy.com (DEBORAH EPSTEIN) ----