Cream fat, half of the sugar, grated orange peel and salt for about 10 minutes. Separate the eggs. Add the egg yolks one after the other to the fat-sugar mixture. Add milk. Beat the egg whites until stiff and gradually add the remaining sugar.
Fold the beaten egg white into the fat-sugar-egg mixture. Mix flour, starch and baking powder, sieve onto the mixture and fold in. Halve the dough. Coarsely chop the chocolate. Mix 1 half of the dough with the chocolate and the remaining half with the raspberries.
Grease 6 coated mini-ball cake moulds (each with a capacity of approx. 250 ml) and dust with flour. Spread the doughs onto 3 moulds each and bake in the preheated oven (electric range: 175 °C/ gas: level 2) for approx. 45 minutes.
Take out and let it cool down for about 10 minutes. Then carefully turn over and allow to cool completely. Dust with icing sugar.