Finely chop the chocolate, cut the butter into cubes and melt it in a thick-bottomed saucepan over very low heat. Remove the saucepan from the heat, add the chocolate and stir until it has melted.
Break the eggs into a bowl, add the sugar and whisk them with a whisk. Add a pinch of salt and the sifted flour and continue to mix, adding the chocolate cream until amalgamated. Work the mixture for 5-6 minutes.
Pour the mixture into the mold lined with parchment paper and bake the cake in a preheated oven at 160 ° for about 25 minutes.
Remove the cake from the oven, let it cool, remove it from the mold and, once cold, cut it in half. Stuffed with the raspberry jam, put the cake back together and serve by decorating with fresh raspberries.