Combine the chocolate, butter, and sugar in a double boiler until about 150º. Remove from heat, and stir in the urfa-biber, raspberry liquor, pomegranate molasses and salt. Stir in the eggs one at a time. Stir in the flour, and beat with a wooden spoon or rubber spatula for a minute or two, until thick and glossy.
Butter and flour a 9″ square baking pan. Pour in the batter.