Flour-less torte after (Belgium's?) David Lebovitz, now permanently in Paris.
Melt 7oz butter and 10 oz of 62% Sharffenberg chocolate in a microwave stirring each 30 seconds (done in lt 2 mins / 4x)
Whisk 5 whole eggs thoroughly and add to choco-mix with sugar, a little at a time up to one cup (taste)
Pour in spring \-release pan and bake at 350F for one hour 15 mins [1 hour or or more... Mine was slightly dried and noted by slight separation of cake at service (into front and back pieces.) I may have messed up on the oven water bath step...]
Done when, shaken, it behaves like a newly set pudding, and, touched, when the finger has nothing coming back
DO NOT OVERCOOK and cool on a rack to serve at room temperature.
Whip 6oz unpasteurized heavy cream and and no more than 1/4 C sugar till its just whipped cream and not butter (this comes fast when it finally gets there)
Boil pkg or can raspberries w 1c sugar 10 mins and strain through strainer, and put into serving bottle.
Cut cake with hot knife, assemble cake, cream and sauce at room temperature.