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1
Cut circle of parchment paper to fit 8-inch round cake pan.
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2
Preheat oven to 425 degrees.
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3
Combine chocolate and butter in top of double boiler.
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4
Set over gently simmering water and stir until melted and smooth.
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5
Remove from heat.
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6
Transfer to bowl and set aside.
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7
Wipe out top of double boiler (you'll be using it again).
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8
Combine eggs and sugar in top of double boiler.
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9
Set over gently simmering water and whisk constantly until sugar is dissolved and mixture darkens and is barely warm to the touch.
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10
Remove from heat.
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11
Beat at high speed with electric mixer until eggs have tripled in volume and are consistency of lightly whipped cream, about 5 to 10 minutes.
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12
Gently fold in flour.
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13
Carefully stir 1/3 of egg mixture into chocolate to loosen, then fold chocolate into remaining egg mixture until thoroughly combined.
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14
Turn into prepared pan.
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15
Bake until cake is soft in center but crusty on top, about 15 minutes.
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16
Let cool completely in pan, then freeze overnight.
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17
(Cake can be kept in freezer up to one month before serving.) About 1 hour before serving, whip cream with confectioners' sugar and vanilla until stiff.
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18
Invert cake onto serving platter.
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19
(Spinning pan briefly over high heat will help loosen cake from pan.) Spread 2/3 of whipped cream over top.
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20
Mound chocolate curls in center.
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21
Pipe rosettes around edge of cake using remaining whipped cream.
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22
Refrigerate until about 15 minutes before serving.
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23
Pass raspberry puree separately.
