I made this decadent cake for Blake's 22nd B-day this past May 10th, 2002. It is a raspberry chocolate truffle torte with bittersweet ganache icing. It is extremely rich and every bite is like eating an entire raspberry truffle! I used 3.5 pounds of imported bittersweet Belgian chocolate to make this cake with 23 carat gold decorations and 3-D chocolate triangles for an 'art deco' look. I served each piece in a pool of raspberry puree with a dollop of raspberry chantilly cream to help cut the richness of the chocolate.