Melt chocolate with butter in bain marie until just melted. Set aside.
Beat whole eggs and sugar in bain marie until sugar dissolves and until mixture is lukewarm (DO NOT OVERCOOK).
Remove from heat and whip until quadrupled or more in volume and until thick.
Fold flour into eggs.
Stir 1/4 egg mixture into chocolate then fold chocolate into egg mixture.
Bake in 8 inch floured, buttered, papered pan in 425 degree oven for no longer than 15 minutes (cake will be liquid in center).
Freeze, preferably overnight, before removing from pan.
Carefully dip bottom of pan into hot water to unmold.
Mask with whipped cream.
Decorate with shaved chocolate.
Refrigerate until serving.
Serve with raspberry sauce