1 stick unsalted butter — softened
3/4 cup sugar
7 large eggs — separated
8 ounces semisweet chocolate — melted and cooled
1 pinch salt
1 cup fresh raspberries
1 cup heavy whipping cream
3 tablespoons sugar
Preheat oven to 350
Beat butter and sugar until light and fluffy (3-5 minutes)
Add the egg yolks, one at a time, beating until smooth after each
addition.
Beat in the chocolate
In a clean, dry bowl, beat the egg whites with the salt until stiff.
Stir about a third of the egg whites into the batter, then, using a rubber
spatula, gently fold in the remaining egg whites just until you can see no
more white (may be slightly lumpy).
Try to not let the batter sit for more than 5 minutes before baking as the
egg whites will begin to separate from the rest of the batter.
Pour the batter into a 9 inch springform pan (buttered and the bottom
lined with a disk of parchment or wax paper).
Smooth batter to make the top even.
Bake for 40 minutes until well risen and the center is firm and elastic to
a fingertip
Cool the cake in the pan for 5 minutes and then transfer to a rack to cool
completely. Slide the cake from the rack onto a platter.
Whip the cream with the sugar until soft peaks form.
Put fresh raspberries and a dollop of whipped cream on each slice of cake