Ingredients

• 200 g butter
• 100 g dark chocolate
• 100 g semi-dark chocolate (or dark chocolate)
• 3 eggs (room temperature)
• 250 g sugar
• 140 g flour
• a small pinch of salt
• about 200 g raspberries

Preparation

1. Preheat the oven to 160°C. Prepare a small rectangular baking pan, 21 cm x 28 cm (or another with the same surface area, e.g. 24 x 24 cm), grease it with butter and line it with parchment paper.
2. Place the butter in a saucepan and melt over very low heat. Add both chocolates broken into small pieces (set aside 2 pieces to grate over the top of the cake) and melt, stirring constantly. Remove from the heat.
3. In a separate bowl, beat or whisk the eggs with the sugar. Add the melted chocolate and butter, and mix or whisk until smooth.
4. Add the flour and salt and mix into a uniform batter. Pour into the prepared pan, and sprinkle the top with the reserved chocolate, finely grated.
5. Arrange the raspberries on top, gently pressing them into the batter.
6. Bake for about 35 minutes, until the cake rises slightly. Once baked and cooled, cut into small pieces and decorate with fresh raspberries. Can be served with whipped cream.