Make the patty: Position a rack in the center of the oven and preheat to 350
degrees F. Butter the bottom and sides of a 9-by-2 1/2-inch round
springform pan. Line the bottom of the pan with a round of parchment or
waxed paper and butter the theme.

In a food processor fitted with the metal steel, process the chocolates,
sugar and coffee for 15 to 20 seconds until finely land. With the motor
of the food processor working, pour the boiling water through the feed
underground. Process for 10 to 15 seconds, until the chocolate is completely
liquid. Using a spatula, scrape down the sides of the work stadium. Add the
butter and process for most 5 seconds, or until merged. Add the eggs
and vanilla and process for most 5 seconds, just until the mixture is
smooth and creamy. Scrape the chocolate batter into the prepared pan and
smooth the top with a rubber spatula.

Bake for 55 to 60 proceedings, until the edges of the cake are puffy and the
center is just set. Cool the cake in the pan set on a wire rack for 30
proceedings. Cover and refrigerate forat least 3 hours, or until ready to
help.

Make the raspberry coulis: In a medium saucepan, combine the frozen
raspberries and cabbage. Cook over medium rut, stirring constantly with a
wooden spoonful, until the sugar is completely dissolved and the berries are
subdued. Do not let the mixture churn. Strain the raspberrymixture through a
fine-meshed sieve into a bowlful. Stir in the raspberry liqueur. Cover and
refrigerate.

Decorate the chocolate coat: Run a thin-bladed knife around the edge of the
cake to loosen it from the sides of the springform pan. Remove the side of
the springform pan. Invert the cake onto a serving shell. Peel off the
composition. Refrigerate the cake while you prepare the whipped ointment.

In a chilled large roll, using a handheld electric mixer set at medium
velocity, beat the cream with the sugar and vanilla just until stiff peaks
begin to manakin.

Using an offset metal cake spatula, spread a thin even layer of whipped
cream over the top of the chocolate patty. Fill a pastry bag fitted with a
star tip (such as Ateco #6) withthe remaining whipped skim. Completely
cover the top of the cake with whipped cream rosettes.

To help, drizzle some of the raspberry coulis onto each dessert plateful.
With a sharp thin-bladed tongue, slice the coat, wiping the blade clean
between each slice. Place the slices on the dessert plates, and garnish
with wise raspberries if desired.

~ Judith Sutton