Preheat the oven to 335° F. Grease an 8” spring form pan or cake pan and line with parchment paper.
In a heat proof bowl, or double boiler over simmering water, melt the chocolate, oil, and salt, stirring occasionally. Remove from the stove and set aside.
In a medium mixing bowl, combine the sugars and mix until evenly distributed. Set aside.
Using a stand mixer or hand held mixer, whisk the egg yolks with half of the mixed Stevia In The Raw® and Sugar In The Raw®Organic White until the yolks are pale and creamy and have doubled in size, about 3 minutes. Fold the whisked yolks into the melted chocolate with a spatula, just partially incorporating them.
Using a clean mixer, whisk the egg whites until just foamy, about 2 minutes. Fold the whisked whites into the chocolate mixture until evenly combined. Pour batter into the prepared cake pan.
Bake 16-20 minutes, until the sides are firm and the center is soft. Allow to cool on a wire rack for about 15 minutes. Carefully remove the cake from the pan and place on a serving plate. Dust with cocoa powder and top with fresh raspberries before serving.