Chocolate cake

For 8 - 12 pieces:

200 g dark 70% chocolate
150 g butter
150 g cane sugar
1 teaspoons baking powder
1 pinch of salt
5 eggs
Butter and cocoa powder for the springform pan
Freeze-dried raspberries and sorrel

Turn on the oven to 175 degrees. Melt the chocolate, butter and sugar. Let it cool a little. Separate the eggs into yolks and whites. Put the yolks in the pan to the chocolate mixture together with baking powder and salt, and stir together to form a smooth dough. Put the egg whites in another bowl and beat them until stiff. Fold the egg whites into the chocolate batter. Grease a springform pan and sprinkle with cocoa powder before adding the batter. Bake for 30 minutes. Let the cake rest for a few hours or until the next day. When serving, sprinkle with freeze-dried raspberries, some of them crushed, and with sorrel.