12 tablespoons butter
2 bars (3.5 ounces each) dark chocolate
6 ounces sugar, divided
4 eggs, separated
7 ounces raspberries, mashed with fork
3 tablespoons flour
1 teaspoon dry yeast
1 teaspoon baking powder
2 tablespoons sugar
5 ounces raspberries
5 tablespoons orange juice
Raspberries, for garnish
Whipped cream, for garnish
For the cake: Heat oven to 300 degrees.
Using bain-marie or double boiler, melt the chocolate with butter; keep warm. In another bowl, beat the egg yolks with 3 ounces sugar; add the mashed raspberries. Mix the egg yolk mixture into the chocolate mixture. Gradually add the flour with dry yeast and baking powder and stir until well combined. Beat the egg whites with remaining 3 ounces sugar until stiff peaks form; fold into chocolate mixture. Pour batter into an 8-inch round silicone baking dish and bake 1 to 1½ hours. Cool completely before flipping cake out of baking pan and onto serving platter.
For the coulis: In a small sauce pan over medium-high heat, stir the sugar until it starts to caramelize; add raspberries and orange juice. Purée in a blender and strain; discarding solids.
Serve each piece of cake with whipped cream and drape with 2 tablespoons raspberry coulis.