Chocolate Bondage with Lush Chocolate Sauce

Cake
1 pound high quality semisweet chocolate
4 tablespoons water
2 teaspoons vanilla extract
1 tablespoon flour
3 tablespoons granulated sugar
10 tablespoons unsalted butter, softened
4 egg yolks
4 egg whites

Butter an 8-inch springform pan. Line with wax paper and butter the paper. Set oven rack in center of oven and preheat oven to 425 degrees F. Chop chocolate fine. Melt chocolate, with the water, in the top of a double boiler over barely simmering water (or microwave, uncovered, on MEDIUM, stirring every 20 to 30 seconds after the first 3 minutes, until only a small solid chunk of chocolate remains). Remove from heat and stir until completely melted and smooth. Add vanilla extract.

Whisk in flour, sugar and butter. Whisk in egg yolks, one by one. Batter should be the consistency of frosting. Beat egg whites to stiff peaks. Fold into chocolate base. Pour into prepared pan and bake 15 minutes. Let cool in oven with door ajar.

Run knife around cake to loosen sides. Remove springform sides. Invert cake onto a serving platter or cake pedestal. Carefully lift off pan bottom and peel away wax paper. The top will sink, forming a basin, as it cools completely. Fill basin with Lush Chocolate Sauce.

Lush Chocolate Sauce
8 (1 ounce) squares chocolate
1 cup heavy cream
1/2 cup granulated sugar

Chop chocolate evenly. In a saucepan, heat half the cream with the sugar until it boils. Remove from heat. Add chocolate and stir until it melts and mixture is smooth. Add remaining cream and stir until thick and smooth. Decorate by piping Framboise Chantilly Cream around the base of the cake. Chill immediately. To serve, remove from refrigerator 30 minutes before serving. Slice with a knife dipped in hot water, then wiped dry.

Framboise Chantilly Cream
1 cup cream
1 tablespoon confectioners' sugar
1 1/2 teaspoons Framboise, Chambord or raspberry liqueur*

In a cold bowl and with cold beaters, whip cream, sugar and Framboise to stiff peaks. Store, covered with plastic wrap, in the refrigerator until ready for use, up to 24 hours.

Makes 2 cups.

* If you prefer to not use raspberry liqueur, whip the cream, then fold in 1 tablespoon raspberry jam.