1 lb. semi-sweet chocolate
10 tbsp unsalted butter (1 1/4 sticks)
8 eggs, separated, room temperature
6 (1 oz.) sq. semi-sweet chocolate
1/4 cup butter
3/4 cup sifted powdered sugar
2 tbsp hot water
1 tsp vanilla extract
Handful of raspberries (depends no how you want to decorate the cake!)
Melt chocolate and butter in microwave for 3 minutes, stopping to stir every minute until smooth. Pour into large bowl; cool slightly. Preheat oven to 375° F. Generously butter a 9 inch heart shaped pan.
Beat yolks and then stir into chocolate mixture. Beat egg whites to stiff peaks. Gently fold 1/4 of the egg whites into chocolate mixture to loosen. Then, fold the chocolate mixture into remaining egg whites. Pour the batter into the prepared pan. Bake for 12 minutes, do not over-bake! Cool in pan, then refrigerate.
Just before serving, combine chocolate and butter in the top of a double boiler; bring water to a boil and then reduce heat to low. Cook until the chocolate melts. Remove from heat, stir in remaining ingredients (sifted powdered sugar, hot water, vanilla extract). Stir until smooth. Spread over the cake while the glaze is warm.
Garnish the cake with grated chocolate and raspberries!