Chop the chocolate and melt over a warm water bath. Whip 125 g butter, 175 g sugar and salt with the whisk of the hand mixer until creamy. Add 1 egg and stir in the chocolate. Mix 175 g flour and baking powder and stir into the chocolate mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper. Grease the rim of the mould. Pour the dough into the mould and spread to a smooth base
Chop the couverture and melt with 200 g butter over a warm water bath. Heat the marshmallow in a small pot while stirring until it becomes slightly more liquid and spread it on the pastry base. Whisk 4 eggs and 200 g sugar with the whisk of the hand mixer to a thick cream. Stir 50 g flour into the butter couverture mixture. fold in the egg mixture and fill into the mould
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes. Take out and let cool down. Bring jelly to the boil in a pot, remove from the heat and stir in frozen raspberries, then stir carefully several times. Remove the cake from the tin and spread raspberries on top
waiting time approx. 2 hours