Remove from heat and add chocolate - stirring to melt. Cool chocolate mixture very well before using. In the bowl of an electric mixer, whip the eggs with sugar and vanilla for 10 minutes on high speed. Stir in raspberry preserves. F. Bake 55-60 minutes until cake is done.
Cake is baked when top has a slight crust and seems set.
Refrigerate for several hours. Dust with cocoa and garnish with fresh raspberries. Melt chocolate chips with butter in a double boiler. Stir to melt evenly. Cool, then pour over chilled cake before serving and distribute some fresh raspberries on top when glaze sets.