Chocolate Mousse Cake

Preheat oven to 325 degrees F. Butter an 8-inch round pan and line the bottom with parchment 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 dissolves. Remove the syrup from the heat and stir in the butter and chocolate. Allow to stand for 5 minutes. Whisk smooth. Add liqueur and the eggs one at a time, whisk after each addition; be careful not to overmix. Pour the batter into the pan and then place the pan in a small roasting pan and add about one inch of warm water. Bake for 45 minutes until set and cake is dry on top. Cool, cover with plastic wrap and refrigerate. To unmold, run a knife around the edge of pan and pass the bottom of the pan over a heated element. Invert on a platter. (Or use a springform pan). Serve with whipped cream (1 cup whipping cream with 2 tablespoons icing sugar). Decorate with raspberries.