Categories: Cakes 
      Yield: 12 servings 
  
      1 lb High quality bittersweet 
           Or semisweet chocolate 
    1/4 lb (plus 2 tb) unsalted butter 
      4    Whole eggs 
      1 tb Sugar 
      1 tb All-purpose flour 
      1 c  Heavy cream, whipped 
           Shaved bittersweet chocolate 
      1    Package (10-12 oz.) frozen 
           Raspberries, thawed 
  
  Flour and butter an 8-inch round cake pan.  Cut a round of waxed paper to 
  fit the bottom, butter it, and place in the pan.  Preheat the oven to 
  425F. 
  In a small saucepan over very low heat or in a microwave oven, melt the 
  chocolate with the butter.  Set aside.  In the top of a double boiler over 
  very hot water, whisk the eggs with the sugar.  Beat over hot water until 
  the sugar dissolves and the mixture is just lukewarm.  Remove the top of 
  the double boiler from the heat and beat the eggs until they quadruple in 
  volume and become quite thick. 
  Fold the flour into the eggs.  Stir 1/4 of the egg mixture into the 
  chocolate.  Then, fold the chocolate back into the rest of the egg mixture. 
  Pour the batter into the prepared cake pan.  Bake for 15 minutes; the 
  cake will be liquid in the center.  Cover and freeze the cake in the pan 
  overnight. 
  To unmold the cake, carefully dip the bottom of the pan in hot water and 
  invert onto a cake plate.  Remove the pan and gently peel off the waxed 
  paper.  Decorate the cake with the whipped cream and shaved chocolate. 
  Refrigerate until serving. 
  Puree the raspberries and their juice in a blender or food processor. 
  Pass the puree through a fine sieve and serve a tablespoon of the sauce 
  with each portion.