Ingredients
Dark Chocolate  200 gm/ 7 oz
Butter  200 gm/ 7 oz
Eggs 8 Nos.
Sugar  280 gm/ 9.9 oz
Flour  200 gm/ 7 oz
Cointreau 50 ml/ 3.5 Tbsps
Raspberry Puree 100 gm/ 3.5 oz

Method
Separate the Eggs into yolks and whites.
Beat the egg yolk with half of the sugar on a double boiler.
Make meringue with egg white and half of sugar.  Melt the butter and add chopped chocolate.
Now add the flour into the egg yolk and mix folding the egg white in the same.
Pour the chocolate mix slowly into the mix and keep mixing very slowly.  Pour only 2/3 rd of the mould. 
Bake the mixture at 350 ^o F/ 180 ^o C for 30 minutes.  Once baked cool the cake.
Soak it with cointreau.  Cut into half and spread raspberry puree in between the cakes.
Pour chocolate sauce over and serve. (Alternatively you may make ganache topping for it)

Source Marriot Cake Shop