Melt chocolate and butter together until they are combined and lukewarm. Whip egg whites, vanilla and sugar together until stiff; add egg yolks and mix. Add chocolate and butter combination. Spread the mixture on the lined baking tray (like a roulade). Bake at 375 degrees for 15-20 minutes.
For the Chocolate Filling:
Whisk butter and egg yolks until fluffy. Melt dark chocolate and add to the egg and butter mixture. Fold in the whipped cream and Grand Marnier. Pipe the filling into dessert molds, then cover with Chocolate Sponge. Refrigerate for a few hours, then remove from molds and place in freezer for ½ hour. Garnish with chocolate and fresh raspberry and serve with vanilla and strawberry sauce.
