-
1
Preheat oven to 350F.
-
2
Butter a 9- by 2-inch round cake pan and line bottom with a round of wax paper.
-
3
Butter paper and dust pan with flour, knocking out excess.
-
4
Melt chocolate and butter in a metal bowl set over a saucepan of simmering water, whisking until smooth.
-
5
Cool slightly.
-
6
Beat together eggs and sugar with an electric mixer until pale yellow, thick, and a ribbon forms when beaters are lifted, about 4 minutes with a standing mixer or 8 minutes with a handheld.
-
7
Fold one fourth of egg mixture into chocolate mixture to lighten, then gently fold in remaining egg mixture.
-
8
Pour batter into cake pan and rap pan sharply on counter to eliminate air bubbles.
-
9
Put cake pan in a hot water bath and place in middle of oven.
-
10
Bake 45 minutes (top will be set, but a tester will not come out clean).
-
11
Remove cake from water bath and cool completely in pan on a rack.
-
12
Run a thin knife around edge of cake and chill, covered, at least 4 hours and up to 12.
-
13
Puree raspberries with sugar in a food processor or blender, then force through a fine sieve into a bowl.
-
14
Chill until ready to serve.
-
15
Put cake pan directly on a burner at very low heat.
-
16
Move pan around on burner to warm bottom, about 30 seconds, then shake pan to loosen cake.
-
17
Invert cake onto a rack.
-
18
Remove wax paper and invert cake onto a serving plate.
-
19
Bring cake to room temperature.
-
20
Serve with sauce and whipped cream.
