Directions

Gently melt chocolate and butter in microwave or in glass bowl over simmering water. Let it cool. Separate the eggs. Beat egg yolks, sugar and cream fraiche until pale and fluffy. Fold into the chocolate. Beat egg whites until sofi peaks form. Fold into the batter. Pour mixture in slightly greased 8" cake mold and bake for 7-8 min on middle oven rack at 180 C. Take out and let cool. Release from the spring form and slide into your serving plate.

For the raspberry sauce combine the ingredients over medium-low heat until slightly thickened. Let in cool. Strain through fine sieve and garnish the torta with it. Decorate with fresh raspberries.