Chocolate Intensity

1 cup milk
16 ounces bitter or semisweet chocolate, finely chopped
1 cup butter or margarine (optional)
2 tablespoons brandy
1 tablespoon vanilla extract
8 egg yolks
Whipped cream, raspberries, pur?ed sweetened raspberries

Heat oven to 350 degrees F. Coat 9-inch springform pan with nonstick cooking spray. Heat milk in large heavy saucepan over low heat until tiny bubbles form around edge of pan.

Add chocolate; heat, stirring occasionally, until melted and smooth. Stir in butter, brandy and vanilla extract until butter is melted. Remove from heat.

Whisk small amount of chocolate mixture into egg yolks in small bowl. Whisk yolk mixture back into mixture in saucepan. Pour mixture into prepared pan. Bake for 20 minutes or until just set in center. Remove to wire rack to cool completely. Cover and refrigerate.

To serve, loosen side of pan and remove. Serve with whipped cream, raspberries and pur?ed raspberries for a sauce, if desired.