Or other raspberry liqueur Sweetened whipped cream Recipe by: Midwest Living, December 1994 Preheat oven to 325 degrees; grease and flour a 9-inch springform pan. Melt the semisweet chocolate, unsweetened chocolate and butter with the water in a medium saucepan over low heat, stirring with a wire whisk until smooth. Cool slightly. In a large mixing bowl, beat the eggs, sugar and vanilla extract on high speed for 10 minutes. Fold in the chocolate and liqueur. Transfer the batter to the prepared pan. Place the pan in a shallow baking pan. Bake for 35 to 40 minutes, or until the cake is slightly puffed on the outer one-third of the top and the center doesn't shake when you move the pan gently. The cake should feel firm all over, except in the center. Remove the springform pan to a wire rack to cool for 20 minutes. Loosen and release the sides of the pan, but leave the cake in the pan until completely cool. Remove the cake from the pan. Cover and chill for 6 to 48 hours. Serve with whipped cream. Store in the refrigerator. Note: This fudgy cake will dip in the center after it is baked. Disguise this by filling the center with whipped cream and fruit, if you like. Recipe from The Sandpiper restaurant near Holland, Michigan. Penny Halsey ----