• 1/2 cup butter or margarine
• 6 ounces semisweet chocolate, chopped
• 3 eggs
• 2/3 cup sugar
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 2/3 cup all purpose flour
• 1/4 cup butter or margarine
• 1 ounce semisweet chocolate
• 1 ounce unsweetened chocolate
• 2 tsp. honey
• 2 cups Driscoll's raspberries
• 2 Tbs. sugar

In a microwave or double boiler, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a mixing bowl, beat eggs, sugar, vanilla and salt until thick, about 4 minutes. Blend in chocolate mixture. Stir in flour; mix well. Pour into greased and floured 9 inch spring form pan. Bake at 350°F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Combine next 4 ingredients for the glaze in a small saucepan; cook and stir over low heat until melted and smooth. Cool slightly. Run a knife around the edge of the spring form pan to loosen; remove cake to serving plate. Spread glaze over the top and sides; set aside. For sauce, puree the raspberries in a blender or food processor. Press through a sieve if desired; discard seeds. Stir in sugar; chill until serving. Spoon sauce over individual servings. Garnish with whipped cream, raspberries and mint, if desired.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 299, fat 19.1g, 54% calories from fat, cholesterol 78mg, protein 3.3g, carbohydrates 32.8g, fiber 2.9g, sugar 25.5g, sodium 30mg, diet points 7.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.2, Bread: 0.3, Lean meat: 0.2, Fat: 3.3, Sugar: 1.6, Very lean meat protein: 0.0

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