1 lb. dark sweet chocolate
10 tbsp. unsalted butter
4 whole eggs
1 tbsp. sugar
1 tbsp. all purpose flour
1 c. heavy cream, whipped
Shaved bittersweet chocolate
1 (10 to 12 oz.) pkg. frozen raspberries

Flour and butter an 8 inch round cake pan. Cut waxed paper to fit the bottom, butter it and lay it on the bottom of the pan. Preheat the oven to 425 degrees.

In a small saucepan over very low heat (or set into a larger saucepan of water), melt the chocolate with the butter. Set it aside. In the top of a double boiler, combine the eggs with the sugar. Beat the eggs and the sugar over the 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 and scrape the batter into the cake pan. Bake it for 15 minutes. The cake will still be liquid in the center. Freeze the cake overnight in the pan.

To unmold the cake, carefully dip the bottom of the pan in hot water. Invert it onto a cake plate. Remove the pan and gently remove 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. Strain out the seeds and serve a tablespoon of this puree as a sauce with each portion.