Chocolate Mousse Cake With Liqueur

———————-INGREDIENTS FOR FINISHING———————-
1 c Heavy cream
2 tb Sugar
1 Basket fresh raspberries;
-(optional)
2 oz Semisweet or bittersweet
-chocolate

Preheat the oven to 325 degrees and set a rack in the middle level.
Butter an 8-inch round pan and line the bottom with a disk of
parchment or wax paper cut to fit. Butter the paper. Cut the
chocolate finely and set it aside.

Combine the sugar and water in a saucepan and bring to a boil over low
heat, stirring occasionally to make sure all the sugar crystals
dissolve. Remove the syrup from the heat and stir in the butter and
chocolate; allow to stand five minutes. Whisk smooth. Whisk liqueur
and eggs, one at a time, into the chocolate mixture, being careful
not to over mix. Pour the batter into the pan and place the pan in a
small roasting pan covered with one inch of warm water. Bake about 45
minutes, until set and slightly dry on the surface. Cool to room
temperature in the pan and cover with plastic wrap. Refrigerate
dessert in pan. To unmold, run a knife between the dessert and the
pan and pass the bottom of the pan over the heat. Invert to a platter.

To finish, whip the cream with the sugar until it holds a soft peak.
Spread the whipped cream on top of the dessert. Melt the chocolate
and place it in a non-pleated plastic bag. Snip the corner of the bag
and streak the top of the dessert with the chocolate. Decorate the
edge with raspberries.