Step 1

Preheat the oven to 175 degrees. Grease the sides and bottom of the pan with cooking oil spray, then line the bottom with parchment paper.

Step 2

Combine the cream and brown sugar in a large saucepan over medium heat. Once the mixture begins to bubble, reduce the heat to low. Stir in the chocolate until it has melted. Remove from the heat.

Step 3

Stir in the salt plus the vanilla and almond extracts, then the egg yolks. Pour into the pan. Bake (on the middle rack) for about 4 hours. The cake will be solid yet not quite set at the center. Cool to room temperature on a wire rack, then refrigerate for at least 2 hours until firm.

Step 4

Unmold, carefully remove the parchment paper and transfer the cake to a plate. To serve, dip a sharp, thin knife into very hot water before making each cut. Garnish with raspberries, if desired.