Put all of the ingredients except for the eggs in a heavy saucepan and place on low heat. Heat and stir until everything has melted and is completely blended, then remove from heat.
Beat the eggs in a mixer (a hand mixer works great) until they are light colored and thick (about 3 minutes). Mixing all the while pour in the chocolate mixture in a thin steady stream. Continue mixing just until all is blended.
Pour the batter in a well greased 10 inch cake pan and bake at 350 degrees F for 55 minutes, or until a toothpick comes out clean when you poke it in the center.
Cool for five minutes, then run a knife around the edge to detach the sides of the cake from the pan. As it is cooling, you can push the edges toward the cneter. This helps to keep the cake from collapsing in the center.
Cool completely to room temperature - this takes at least an hour. Remove from pan by turnig it over on a serving plate. Cover with plastic wrap and refrigerate for at least three hours. This cake is actually better after 24 hours in the refrigerator.
To serve, spoon several tablespoons of raspberry sauce onto each plate, and then place slices of cake on the sauce. Top with whipped cream and a raspberry if you are lucky enough to have some extras.
Partly thaw the raspberries than place in a blender or food processor and blend until pureed. Strain through a sieve to remove the seeds and place in a jar to refrigerate until serving time. Stir in the kirsch, if you're using it, at the last minute.
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