The cake is baked in a round shape 20 centimeters in diameter. Line the mold with parchment paper.
Finely chop the chocolate and place it in a steel bowl with the butter. Place the bowl over a bain-marie and let the chocolate and butter melt. Stir periodically. Make sure the chocolate doesn’t get too hot or it might get grainy. Remove the bowl from the heat and stir in the chocolate and butter well.
Separate the eggs. Whisk the egg yolks with half the sugar until the sugar is dissolved. There should be no egg dose. Beat the egg whites with the remaining sugar until meringue.
Mix the chocolate butter with the egg yolks and finally pour in the meringue. Pour ¾ of the chocolate mixture into the mold, and bake the cake at 175 degrees for about 30 minutes. Leave the rest of the dough at room temperature during this time.
Cool the cake in the pan. It will eventually sink a little in the middle. Pour the remaining unbaked batter over the cake when it has completely cooled.
Leave the cake in the refrigerator for 2-3 hours before serving.
Decorate the cake with fresh raspberries and chocolate chips. Finally, drizzle with liquorice syrup* and serve.
* Licorice syrup can be purchased by the glass at well-stocked stores. You can also make it yourself by buying an unsweetened liquorice stick at the pharmacy, crushing it and boiling it with 250g of water and 125g of sugar. Cook until the licorice is dissolved and the consistency resembles syrup. Cool before use.
If the cake is to be gluten-free, check that the licorice is gluten-free. Some types of licorice contain gluten.
Lise Finckenhagen gave us the recipe for several chocolate cakes.