Preheat oven to 350°

Grease a 9 inch springform pan and line the outside with foil

Beat eggs and sugar on medium high until thick, 8 to 10 minutes

Reduce speed to medium and add liqueur and cubed softened butter until blended (batter will look curdled which is okay)

Beat in chocolate and vanilla until blended

Pour batter into pan and bake until set, 30 minutes

Cool on a wire rack 30 minutes

Serve warm topped with whipped cream and raspberries