Preheat the oven to 200° (fan oven 180°). Grease the springform pan.
Valrhona Guanaja Grand Cru, 70% Cocoa
Coarsely chop the couverture and melt it with the butter at low heat in a saucepan. Stir in the orange juice.
Separate eggs. Cream egg yolk with sugar. Beat egg white until stiff.
Slit the vanilla pod lengthwise and scrape out the pulp. Mix well with the chocolate mixture, add flour and salt to the egg mixture.
Pour the dough into the tin and bake in the middle of the oven for about 25 minutes. Take out, let cool and dust with icing sugar. Don't be too stingy with raspberry.