16 1-oz squares semi-sweet chocolate, chopped
2/3 C butter
5 large eggs
2 T sugar
2 T flour
Line bottom of 9-inch springform pan with parchment paper, set aside. Melt chocolate and butter in large heavy saucepan, stirring often. Remove, let cool slightly. Gradually add chocolate mixture to eggs, beating at medium speed with electric mixer for 10 minutes. Fold in sugar and flour. Pour into prepared pan.
Bake at 400 F for 15 minutes. Cake will not be set in center. Remove from oven, let cool, cover and chill thoroughly.
Spoon Cr�me Anglaise onto each individual dessert plate, place wedge of chocolate on top, garnish with chocolate curls, mint leaves, or fresh raspberries.
2 C milk
1/2 C sugar, divided
5 egg yolks
1/2 t vanilla
Combine milk and 1/4 C sugar in heavy saucepan. Bring to simmer over medium heat. Beat remaining sugar and egg yolks at high speed with electric mixer until mixture is pale and forms a ribbon.
Gradually add hot milk mixture to egg mixture, whisking until blended, then return to saucepan. Cook over medium-low heat, stirring constantly, until custard thickens and coats a spoon. Remove from heat, strain. Stir in vanilla. Cover and chill.