One-bowl Chocolate Cake with Raspberries | Jernej Kitchen

Ingredients

• 280 g chocolate (10 oz) (50% - 60% cacao)
• 100 g butter (3.5 oz)
• 100 g sugar (3.5 oz)
• 50 g packed brown sugar (1.8 oz)
• 30 g all-purpose flour (1 oz)
• 80 g finely ground almonds (2.8 oz)
• 1 tbsp heavy cream or milk
• 3 eggs
• 1 tbsp rum or raspberry liqueur
• 1 drop of rose water (optional)
• 1 tbsp Dutch Process Cocoa Powder
• 150 g fresh raspberries (5.3) for decoration
• 250 g whipping cream (8.8 oz) for decoration
• 1/2 tsp vanilla paste for decoration