Chocolate Cake with Cardamom and Raspberries

For the chocolate cake with cardamom and raspberries:

1 Preheat the oven to 190 °C. Grease a springform pan (diameter 24 cm) with butter and sprinkle with flour.2 Slowly melt the chocolate coating and butter over steam. Meanwhile, cut vanilla bean lengthwise and scrape out the pulp.3 Whisk in chocolate mixture with a small pinch of salt, cinnamon, cardamom, vanilla pulp and sugar. Gradually stir eggs into mixture. Sift flour over the top and gently fold in.4 Pour mixture into the pan, spread evenly and bake in the oven (middle rack/griddle) for about 35 minutes. At the end of the cooking time, the cake should still be bacony in the center. Remove the cake from the oven and allow to cool.5 Whip the cream until creamy. Mix the mascarpone with the powdered sugar and gently fold in the cream. Open the springform pan and lift off. Spread cake with mascarpone cream, top with raspberries and sprinkle with cocoa.

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