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1
Flour and butter an 8-inch round cake pan.
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2
Cut a round of waxed paper to fit the bottom, butter it, and place in the pan.
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3
Preheat the oven to 425 degrees F.
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4
In a small saucepan over very low heat or in a microwave oven, melt the chocolate with the butter.
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5
Set aside.
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6
In the top of a double boiler over very hot water, whisk the eggs with the sugar.
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7
Beat over hot water until the sugar dissolves and the mixture is just lukewarm.
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8
Remove the top of the double boiler from the heat and beat the eggs until they quadruple in volume and become quite thick.
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9
Fold the flour into the eggs.
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10
Stir 1/4 of the egg mixture into the chocolate.
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11
Then, fold the chocolate back into the rest of the egg mixture.
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12
Pour the batter into the prepared cake pan.
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13
Bake for 15 minutes; the cake will be liquid in the center.
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14
Cover and freeze the cake in the pan overnight.
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15
To unmold the cake, carefully dip the bottom of the pan in hot water and invert onto a cake plate.
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16
Remove the pan and gently peel off the waxed paper.
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17
Decorate the cake with the whipped cream and shaved chocolate.
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18
Refrigerate until serving.
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19
Puree the raspberries and their juice in a blender or food processor.
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20
Pass the puree through a fine sieve and serve a tablespoon of the sauce with each portion.
