1/3 cup water
1/2 cup sugar
1/2 cup unsalted butter, cut into 8 pieces
12 oz. semi- or bittersweet chocolate, chopped into pieces
1/3 cup orange liqueur
Preheat oven to 325º; prepare an 8" round cake pan.
Bring water and sugar to a boil, stirring to dissolve sugar.
Off heat, add butter and chopped chocolate. Let sit 2 minutes to melt; stir to smooth.
Whisk in liqueur, then the eggs, one at a time. Pour batter into prepared cake pan, place it in a roasting pan, then add warm water to the roasting pan. Bake cake 40-45 minutes. Cool and unmold.
- Top with a dollop of whipped cream and serve with fresh raspberries.