- Portion size 12 servings
Preheat oven to 400°F (200°C).
Line bottom of lightly greased 8-inch (2 L) springform pan with round of parchment paper; set aside.
In large bowl set over saucepan of hot, (not boiling water), melt chocolate with butter, stirring occasionally, until melted and smooth. Remove from heat; let cool slightly.
In bowl and using electric beater, beat egg yolks with 1 tablespoon (15 mL) of sugar for about 5 minutes or until pale and slightly thickened. Fold into chocolate mixture with vanilla. Fold in flour.
In separate bowl with clean beaters, beat egg whites with salt until soft peaks form. Add remaining sugar; beat to stiff, shiny peaks. Fold one-third of whites into chocolate mixture to lighten. Fold in remaining whites in two additions. Pour into prepared pan.
Bake in centre of oven for 15 to 18 minutes or until sides seem set but centre seems underdone and cake tester inserted in centre comes out quite moist. Cool completely in pan on rack. Remove sides of springform, cover with plastic wrap and refrigerate for at least 4 hours or for up to 24 hours.
Invert onto plate. Remove parchment; re-invert onto serving plate.
Whip cream with sugar. Cover top and sides of cake with whipped cream. Serve with raspberry puree