- 8 dark Chocolate rings
For the batter: Beat eggs and sugar until frothy. Stir in salt and flour. Pour batter into a pan lined with parchment paper and bake in an oven preheated to 180°C (approximately 350°F) for about 10-12 minutes. Remove and release onto a damp tea towel and peel off parchment. Use a cookie cutter to cut out 16 disks of cake, about 8 cm (approximately 3 inches) across each. Let cool on a wire rack.
For the filling: Rinse berries and mix all berries together. Drizzle each piece of cake with raspberry liquor. Place half the pieces of cake in a chocolate ring. Spread half of the berries onto the cakes and dust with powdered sugar. Top with remaining cakes and berries. Dust with powdered sugar.
Serve garnished with grated chocolate. Enjoy with vanilla ice cream, as desired.