1 cup (2 sticks) unsalted butter, at room temperature, plus more for greasing pan
1 1/2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1 1/4 cups sugar
3 large eggs, separated
5 ounces good-quality semisweet chocolate (82%), very finely chopped
1 cup dry red wine
1/2 cup dry red wine
1/2 cup granulated sugar
4 cups raspberries
1 1/2 cups heavy cream
2 1/2 tablespoons confectioners sugar
For Cake: Heat oven to 350º. Grease springform pan and line bottom with parchment paper. Butter the parchment.
In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and ½ cup sugar on medium speed until light and fluffy, about 4 minutes. Beat in egg yolks 1 at a time, scraping bowl as necessary. Add chocolate; beat just to combine. In 3 additions, add wine to butter mixture, alternating with flour mixture.
In a large bowl, using clean beaters, beat egg whites until soft peaks form. Gradually add remaining 3/4 cup sugar and beat until the whites are firm and glossy.
Using a spatula, gently fold whites into batter just until no white streaks remain. Pour batter into prepared pan; smooth top with spatula. Bake until a toothpick inserted in the center comes out clean, 40 to
Transfer cake to wire rack; let cool in pan 10 minutes. Run a knife around pan to loosen cake; release from pan. Let cool completely on wire rack.
For Raspberries: While cake cools, bring wine and sugar to a boil in a small heavy saucepan, stirring until sugar dissolves. Put raspberries in a bowl and pour the hot syrup over them, gently tossing to coat. Let stand at least 15 minutes or up to 1 day. (If preparing raspberries more than 4 hours ahead, keep covered and chilled. Let stand 30 minutes at room temperature before serving.)
For Whipped Cream: Combine cream and sugar in medium bowl. Using electric mixer, beat mixture until soft peaks form.
Serve cake with raspberries and whipped cream.