Recipe: Raspberry and Caramel Chocolate Cake

-Preparation of the cake batter: using a mixer beat the eggs with the sugar, then the melted butter. Incorporate the flour, baking powder, the liquid cream and mix everything well
-Then divide this preparation into two parts then add cocoa or chocolate.
For baking:
take a cake mold well buttered and incorporate the batter without the chocolate on the bottom of the mold
using a spoon fill the chocolate batter
and to have the same patterns on your cakes,
-Put a few raspberries on top
and bake in the oven for 20 to 30 minutes at 180° while monitoring the cooking.
- For the preparation of salted butter caramel: in a saucepan melt the sugar over low heat until it is well golden and add the butter, in a glass heat the liquid cream once lukewarm add it to this preparation and mix everything well. With a spoon fill the caramel then coat the cake