8 TABLESPOONS BUTTER
1 3/4 POUND BEST QUALITY BITTERSWEET CHOCOLATE
10 EGGS, SEPARATED
1/2 CUP SUGAR, IN ALL
1 1/2 CUPS ROASTED PECANS, CHOPPED
1 CUP HEAVY CREAM, WHIPPED
1/4 CUP CHOCOLATE-COVERED COFFEE BEANS
RASPBERRY PUREE AND FRESH RASPBERRIES

1. GREASE A 10 INCH SPRINGFORM PAN.
   
   
2. IN A METAL BOWL OVER SIMMERING WATER, MELT THE CHOCOLATE WITH THE BUTTER AND STIR OCCASIONALLY UNTIL SMOOTH AND CREAMY. REMOVE FROM HEAT.
   
   
3. IN ANOTHER BOWL BEAT THE EGG YOLKS WITH 1/4 CUP OF THE SUGAR UNTIL PALE AND THICK. IN A THIRD BOWL BEAT THE EGG WHITES TOGETHER WITH THE REMAINING 1/4 CUP SUGAR UNTIL STIFF PEAKS FORM.
   
   
4. SLOWLY BEAT THE CHOCOLATE INTO THE EGG YOLK MIXTURE, THEN GENTLY FOLD IN THE EGG WHITES. SPREAD 1 CUP OF THE PECANS IN THE BUTTERED CAKE PAN AND POUR THE CHOCOLATE MIXTURE OVER THEM. SPRINKLE THE REMAINING 1/2 CUP PECANS OVER THE TOP, AND REFRIGERATE OVERNIGHT.
   
   
5. TO SERVE, SPOON RASPBERRY PUREE ONTO INDIVIDUAL SERVING PLATES, PLACE A SLICE OF CAKE ON THE PUREE, TOP WITH A DOLLOP OF WHIPPED CREAM AND SEVERAL COFFEE BEANS. KISS YOUR SWEETIE!!!