Preheat the oven to 375°F (190°C). Line a springform pan with parchment paper and grease it with neutral oil.

In a medium bowl, combine salted butter and chopped dark chocolate, microwaving at 30 second intervals and stirring until smooth.

Sift in the cocoa powder, espresso powder, and fine sea salt. Stir to combine and set aside.

Separate the 7 eggs, placing the whites in a stand mixer bowl and the yolks in a separate bowl.

Add granulated sugar and vanilla bean paste to the egg yolks, whipping until pale and thick.

Whip the egg whites until soft peaks form, then gradually add the remaining sugar, increasing speed until stiff peaks form.

Pour the chocolate concoction into the yolk mixture, stirring to blend, then gently fold in the egg whites until no white remains.

Pour 2/3 of the batter into the prepared pan and bake for 20-25 minutes until slightly puffed with a matte top and a jiggle in the center. Cool on a wire rack.

Refrigerate the leftover batter if not using within a few hours.

After 3 hours of cooling, preheat the oven to 375°F again, spread the reserved batter on top, and bake for an additional 15-20 minutes until a crust forms.

Allow to cool before slicing and serve with ice cream or whipped cream and fresh raspberries.