Preheat oven to 350 degrees. Butter and flour a 9 inch cake pan. In a bowl, combine the chocolate and butter and melt over a double boiler. Set aside to cool. In a mixer, using a wire whisk, whip the egg yolks and 3 tablespoons of sugar until light and ribbony. Beat in the chocolate mixture.
In another bowl, beat the egg whites and salt until soft peaks form. Slowly add the remaining 2/3 cups of sugar and continue to beat until stiff peaks form. Fold in the flour to the chocolate mixture and then fold in 1/3 of the egg whites into at a time until it's thoroughly incorporated. Pour into prepared cake pan.
Bake for 35 miinutes or until done. To check for doneness, insert a paring knife or toothpick in the center of the cake. It should come out dry. Remove from the oven and cool on a rack.
To make the raspberry filling
Puree the raspberry preserves in a food processor and stir in the liquor.
After the cake has cooled, slice it horizontally into 3 equal layers. S
Spread half of the raspberry filling on the bottom layer. Top with a second layer of cake. Spread the remaining raspberry filling and top with the last layer of cake. Chill for an hour.
To make the frosting
In a bowl, combine the chocolate and butter. Melt over a double-boiler. Bring the cream to a boil. Sitr into the melted chocolate. Cool until it reaches glazing consistency. Spread over and around the cake. Chill for 30 minutes before serving. Serve with whipped cream or ice cream.