Roughly chop chocolate and mix in a bowl with the powdered hazelnuts and almonds. Also add the cocoa powder, flour, salt and baking powder.
In a second bowl mix the eggs and then slowly add the hot water and keep mixing. This will give plenty of volume and stability to the eggs.
I know it sounds weird, but it works!
Once the eggs are fluffy and creamy (may take up to 10 minutes of mixing) add the sugar and keep mixing.
Then carefully add the flour mix, the oil and the raspberries to the egg mix. Try to mix as little and gently as possible in order to keep the air in the dough.
Put the dough into your greased baking form for ca. 35 minutes at 170°C
While the cake is baking, put the remaining ingredients (excluding the remaining raspberries) in a bowl and mix until the ingredients have a smooth texture.
Once the cake is done, let it cool for half an hour and remove from your baking form, put the topping mixture evenly over it and add the raspberries.
Enjoy!
Recipe Notes
Please note that this recipe is for a making form with the diameter of 17 cm and is 6 cm high.