Round Barn Raspberry Torte

1# good quality bittersweet chocolate
1 3/4 Cup unsalted butter
1 1/2 Cup sugar
10 eggs separated (room temperature)
1/4 Cup Round Barn Raspberry PI
2 tsp Vanilla

1. Break chocolate into small pieces and melt with butter over simmering water. Stir in 1 Cup sugar and heat until sugar dissolves
2. Beat egg yolks in a large mixing bowl and beat in 1 Cup chocolate mixture
3. Blend back to remaining chocolate and heat until thickened
4. Remove from heat and stir in Round Barn Raspberry PI and vanilla
5. Butter a 9 1/2 inch spring form pan and dust with sugar
6. Beat egg whites until they begin to stiffen. Beat in remaining sugar SLOWLY until peaks are stiff and glossy. Fold into the cake batter.
7. Bake in preheated 275 degree oven for about 3 hours. Cool completely and refrigerate until cold.