Preheat the oven to 350 degrees.

Line the bottom of an 8-inch cake pan with parchment and then spray with non-stick cooking spray or grease with butter.

In a medium microwave-safe bowl, mix the butter and chocolate chips. Heat in the microwave for 30 seconds at a time and stir well between each heat interval until fully melted.

Pour the chocolate mixture into the egg mixture a little at a time and whisk to thoroughly combine. Don’t dump all at once or it will cook the eggs.

Transfer the batter to the cake pan.

Bake in the preheated oven for approximately 25-30 minutes or until the edges are set and the center comes out clean.

Remove from oven and allow to cool before removing from the pan. When ready to remove, run a butter knife between the pan and the cake to help release the sides, then invert and give a gentle tap. Place the cake on a serving platter to decorate.

Whip on medium speed until stiff peaks form. Do not overmix.

Transfer the whipped cream to a piping bag fitted with a large star tip.

Pipe a spiral of whipped cream around the edge of the cake and then a few small mounds in the center.

Sprinkle with a dusting of cocoa powder. Top with a few raspberries or other berries of choice.