Chocolate cake with raspberries

1. Preheat oven to th. 6-180°C. In a double boiler, melt the chocolate with the butter cut into pieces. Combine flour, baking powder and sugar in a bowl. Pour over the melted chocolate and mix.

2. Separate the egg whites from the yolks. Add yolks to the mixture. Pour the milk. Beat the egg whites until stiff with a pinch of salt and fold gently in the batter. Add the raspberries and mix.

3. Butter a loaf pan and pour the batter. Bake for 40 minutes. Insert the tip of a knife to check the cooking. Remove the cake from the oven, unmold immediately and let cool on a rack.

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