1 lb. sweet chocolate
1 1/2 sticks unsalted butter
4 eggs
1 1/2 cups cake flour
1 tbsp. sugar
1 tbsp. butter

Preheat oven to 400°F. Line an 8 inch cake pan with parchment paper or tin foil.

In a saucepan, melt chocolate and butter over low heat (may use microwave). Place uncracked eggs in a bowl of hot water and allow them to warm for 5 minutes (do not microwave!). Alternatively, allow eggs to warm to room temperature for 30 minutes before making cake.

Crack and combine eggs and sugar in the bowl of an electric mixer. Beat on high speed for 8-10 minutes or until triple in volume.

Sift flour and sugar on top. Fold into eggs.

Stir 1/4 of egg mixture into the chocolate. Carefully fold the chocolate into the remaining eggs until thoroughly combined. Pour into prepared pan.

Bake for 20 minutes. The cake will be soft in the middle. Cool completely in the pan.

Cover and refrigerate in the pan overnight. The cake can be frozen for 2 weeks at this point.

RASPBERRY SAUCE:

Thin a jar of raspberry jam with 2 tablespoons apple juice and/or Grand Marnier until desired consistency. Serve cake on a pool of raspberry sauce and garnish with whipped cream and chocolate curls.