Preheat oven to 325 degrees.
Grease the bottom of an 8 inch heart-shape cake pan with a removable bottom or an 8 inch round springform pan; set pan aside.
In a heavy, medium saucepan combine chocolate, butter, and milk.
Cook and stir over lowheat; cool for 20 minutes.
In a large bowl beat eggs and vanila with an electric mixer on medium speed until combined.
Add sugar and flour; beat on high speed for 10 minutes.
Stir chocolate mixture into egg mixture.
Pour batter into prepared pan.
Bake about 30 minutes (35 minutes for springform pan) or until outer one-third of top is slightly puffed.
Because this torte is so dense, youre unable to use a traditional cake doneness test.
The torte should be done after 30 minutes, even though the center will still appear to be underbaked.
Cool torte on a wire rack for 20 minutes.
Use a knife dipped in warm water to loosen torte from side of pan.
Cool torte completely.
Remove side of pan.
Wrap torte in foil; chill in the refrigerator at least 8 hours or up to 2 days.
To serve, bring torte to room temperature.
In a small saucepan melt jam; cool.
Spread jam on top of torte.
Cover jam with raspberries stem sides down.
If desired, before serving dust with powder sugar.