Preheat the oven to 180 degrees C. Grease a 23cm round cake tin and line the bottom with baking paper. Grease the paper.
Met the chocolate with 1/3 cup water in a double boiler. Let cool until just warm.
With an electric mixer, blend the eggs, sugar and salt. Set the mixing bowl over a saucepan of simmering water (making sure the water does not touch the bowl) and heat until just warm. Return to the mixer and beat on high speed until it has frothed up, about 3 minutes.
In a clean mixer bowl, beat the cream to firm peaks form.
Fold the melted chocolate into the egg mixture. Fold in the whipped cream. Pour the batter into the cake tin and place the tin in a roasting tin. Pour hot water into the roasting tin so it comes halfway up the sides of the cake tin. Bake 50 minutes or until it tests done. Let cool a few minutes, then spread with the raspberry jam. Let cool completely before removing from the tin.