Elodies Chocolate Cake (Annette Batey)

10 oz bittersweet or semisweet chocolate, chopped.
1 cup unsalted butter, cut into small pieces
5 large eggs
1 1/4 cup sugar
5 Tbsp all purpose flour
1 1/2 tsp baking powder
powdered sugar
raspberries (optional)

Preheat oven to 325° Butter and flour 10" diameter spring form pan with 2 3/4" high sides.
Stir chocolate and butter in heavy medium saucepan over low heat until chocolate melts and mixture is smooth.
Beat eggs and 1 1/4 cup sugar in large bowl until well blended and beginning to thicken.
Sift flour and baking powder over eggs and fold in.
Gradually fold in chocolate mixture.
Transfer batter to prepared pan. Bake 20 minutes.
Cover pan with foil. Bake until tester inserted into center comes out with moist crumbs still attached, about 30 minutes longer.
Uncover cake, cool in pan on rack (cake will fall as it cools)
Can be made 1 day ahead. Cover and let stand at room temperature.
Cut around pan sides to loosen cake. Release pan sides.
Sift powdered sugar over cake, line edge with raspberries (optional)
Cut into wedges.