Chocolate cake with raspberries

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Ingredients:
The crust:
4 eggs
40 ml water
130g sugar
120g flour
50g starch
40g cocoa
2 packages of baking powder
Filling:
350g raspberries
500ml water
300g sugar
900g sweet cream
4 packs of hardener
4 packages of vanilla sugar
300g dark chocolate
2 packages of cake topping - red
150g dark chocolate
How to make?
1. Whisk 4 eggs and 40ml water in a bowl. Then add 130g sugar and beat until foamy.
2. In a separate bowl, add 120g flour, 50g starch, 40g cocoa and 2 packages of baking powder. Mix the ingredients and combine.
3. Then combine and mix everything. Pour the mixture into a mold with a diameter of 24 cm and bake at 160°C for 35-40 minutes.
4. When the crust is baked, cool it and divide it into two parts.
5. Put 350g raspberries (fresh or frozen), 500ml water and 300g sugar in a saucepan. Boil, leave to cool a little. Drain the raspberries, and leave the juice for later.
6. Beat 900g sweet cream, 4 packs of vanilla sugar and 4 packs of cream hardener. When it is whipped, add 300g dark chocolate (chopped) and mix.
7. Put one part of the crust in the mold. Cover with strained raspberries. Then add 2/3 of the cream layer with chocolate. Put the second part of the crust on top and cover with the rest of the cream layer. Put the cake in the fridge for half an hour to cool down.
8. Put 2 packages of topping for colors, 40g sugar and 500ml of strained raspberry juice in a pan (or otherwise, following the instructions written on the bag of topping for cakes). Boil and cool for a few minutes.
9. When it cools down, pour it over the cake. Leave the cake to cool for 6 hours or overnight.
10. When it has cooled, remove the cake from the mold and decorate with 150g chopped dark chocolate.
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