Directions:

1. Combine chopped chocolate, butter and whipping cream in double boiler until chocolate is melted. Remove from heat and stir until smooth. Cool for 15 to 20 minutes.
2. Butter bottom of an 8-inch heart-shaped pan with removable bottom. If you don't have heart shapped pan, use an 8-inch springform pan. Set aside.
3. Preheat oven to 325º F (160º C).
4. In a large mixing bowl beat eggs, sugar and vanilla until thoroughly combined. Add flour and beat on high speed for about 5 minutes or until nice and smooth.
5. Stir chocolate mixture into egg mixture. Spread evenly into prepared pan.
6. Place filled pan on baking sheet on oven rack and bake for about 30 to 35 minutes or until cake is puffed up a bit and done. Let it cool in pan on wire rack for 15 to 20 minutes, then loosen cake from sides of pan and remove pan sides. Cool on wire rack completely (for about 2 to 3 hours).
7. Remove cooled cake from bottom of pan, wrap and refrigerate 6 to 48 hours before serving.

To Serve: Bring cake to room temperature. Spread melted raspberry jam on top. Arrange raspberries (rounded sides up) on top of jam. Sift icing sugar over berries and serve.

Makes 16 servings.