Step 1

Preheat oven to 350 F. Butter a 9" springform pan. Line with parchment paper. Butter parchment paper. Dust pan with high quality unsweetened cocoa powder.

Step 2

Melt butter and chocolate in a double boiler over simmering water, stirring until smooth. Remove from heat and cool to lukewarm.

Step 3

Whisk sugar and eggs together in a large bowl. Stir in vanilla extract. Add chocolate and stir to combine well.

Step 4

Pour batter into prepared pan. Bake until set and top begins to crack, about 45 minutes. (The center will still be moist.) Cool pan completely on rack. Remove pan side.

Step 5

Transfer cake to serving plate. Dust with sifted icing/confectioners sugar. Serve with raspberry coulis and whipped cream.

Step 6

Stir frozen raspberries and sugar in pan over medium-low heat until raspberries thaw and sugar dissolves. Remove from heat.

Step 7

Pass raspberries through fine-meshed sieve to separate seeds from coulis. Discard seeds.