Boca Negra

12 oz. bittersweet chocolate, coarsely chopped
1 1/3 c. sugar
1/2 c. bourbon
2 sticks unsalted butter, cut into 10 pieces, at room temperature
5 large eggs, at room temperature
1 1/2  Tbsp. all-purpose flour

	Position a rack in the center of the over and preheat the oven to
350 F.   Lightly butter a 9" round cake pan and line the bottom with
parchment or waxed paper; butter the paper.
	Put the chopped chocolate in a medium bowl and keep close at hand.
Melt 1.c sugar and the bourbon in a saucepan until sugar dissolves and mix
boils.  Pour over chocolate and stir with spatula until all the chocolate
is melted.  Piece by piece, stir in the butter, making  sure that each
piece is melted before adding another.
	Whisk together eggs and remaining 1/3 c. sugar until eggs thicken
slightly.  Whisk into chocolate mixture.  Whisk in the flour.  (The mixing
can also be done in a food processor, adding hot sugar syrup to chocolate,
then butter piece by piece, then eggs one at a time, then flour.)
	Pour into 9" pan and smooth top with spatula.  Set in large
roasting pan.  Pour water in roasting pan to approximately 1" up the sides
of the cake pan.  Bake for 30 minutes.  When done, place plastic (or wax
paper) over top of cake, invert carefully, peel off parchment or wax
paper, and invert again gently.

Raspberry Puree

8 oz. frozen raspberries in syrup
1 Tbsp. sugar
1/2 tsp lemon juice.

Combine ingredients in food processor for approx. 15-20 seconds.  Press
through strainer.  Serve.