Chocolate Torte w/Raspberry Sauce

Torte
2 1/2 sticks unsalted butter
20 oz. semisweet chocolate, finely chopped
1 Tbsp. vanilla
6 large eggs, at room temp.

Glaze
1/3 cup heavy cream
1/3 cup semisweet choc. chips

Preheat oven to 400. Butter bottom and sides of an 8 1/2 inch springform pan. Wrap pan tightly in 2 layers of foil to keep pan dry in the water bath. Place springform in a large roasting pan and set aside.

Make the Torte: In a double boiler, melt butter and chocolate. Stir until smooth. Remove from heat and stir in vanilla. In a medium bowl beat the eggs. Set the bowl over double boiler and whisk eggs until they are warm, about 3 min. Remove from heat and beat the eggs with an electric mixer on high until light and tripled in volume, 4 to 5 min.

Transfer chocolate mixture to a large bowl and add 1/4 of the eggs. Mix thoroughly to lighten the chocolate. Gently fold in the remaining eggs. Transfer immediately into prepared springform. Pour hot water into the roasting pan until it reaches halfway up the sides of the pan.

Bake for 18 minutes, the center will be slightly jiggly when removed from oven. Remove from water bath and cool to room temp, about 45 min. Remove foil.

Meanwhile make the Glaze: In a small saucepan bring the cream to a simmer. Remove from heat and add chocolate chips. Cover for 15 min and then stir the mixture until smooth. Cool to room temp. Pour glaze over the torte and chill until firm 6 to 8 hours.

Drizzle with raspberry sauce and garnish with fresh berries and whip cream if you like.