1 lb. dark sweet chocolate
5 oz. sweet butter
4 lg. eggs
1 tbsp. sugar
1 tbsp. flour
2 c. whipping cream
1 tbsp. powdered sugar
1 tsp. vanilla
8 oz. fresh or frozen raspberries
Chocolate curls (optional)

Preheat oven to 425 degrees. Cut parchment paper to fit inside 8- inch round cake pan. (Alternatively, butter and flour a round of waxed paper.)

In top of double-boiler, melt chocolate and butter until smooth. Remove from heat. Place eggs and sugar in mixing bowl; place in the hot water whisking all the while until sugar melts and mixture is barely warm. Remove from heat and beat at highest speed of electric mixer until eggs reach potential treble volume (5-10 minutes).

Remove mixer. Fold in 1 tablespoon of flour. Now mix 1/3 of egg mixture into chocolate. Once mixed, fold in remaining chocolate with egg mixture. When no longer marbled, pour into prepared pan. Tap pan lightly on table and place into oven.

Bake no more than 15 minutes. Let cool, cover and place in freezer for at least 1 night (can be frozen up to 1 month). On chosen day, whip cream with 1 tablespoon powdered sugar and vanilla. Smother cake, top and sides. Make chocolate curls for top. Puree and strain raspberries; put in prettiest bowl and serve with cake.