Mix the yolks in a bowl first to emulsify, then add carefully, stirring so as not to cook the yolks too quickly, to the warm chocolate and sugar mixture. Mix well, continue to heat through briefly, and remove from heat.
While the chocolate mixture is cooling, use a clean bowl and beat the egg whites stiff but not dry. Add the egg whites very carefully, in small amounts, to the cooling chocolate mixture. Use a rubber spatula and fold gently but do mix well. Cool completely.
Whip the cream, and fold it into the chocolate mixture.
Tear the Angelfood Cake into bite-sized pieces. Place a
layer of cake pieces into the bottom of the buttered pan, then top with some of
the chocolate mixture; alternate layers, finishing with cake pieces. Cover with
waxed paper or a dish large enough to cover well (you don't want it to dry out
on top whilst the cake pieces are melding and firming up with the chocolate
mixture in the refrigerator). Place in refrigerator overnight.
Top with raspberries