Melt butter and chocolate together in the microwave.

Whisk eggs, sugar, and brown sugar into a frothy mixture.

Mix the chocolate-butter mixture into the eggs and combine. Mix flour, baking powder, salt, and cocoa and sift them into the mixture.

Carefully fold together.

Pour into a greased springform pan 20-22 cm and bake at 175 degrees Celsius (347 degrees Fahrenheit) in a conventional oven for about 25-30 minutes.

The cake will seem underbaked when taken out, but it will set once it cools.

Once the cake is cool, place it on a platter with a cake ring and cake strip, and spread the base with 1 tbsp berry compote (see next step).

Soak gelatin in cold water.

Scrape seeds from the vanilla pod.

Boil a compote of berries, sugar, vanilla, and lemon.

Bring compote to a boil, blend it, and strain if necessary.

Adjust the taste with more sugar/lemon juice.

You should end up with about 2.5/3 dl warm compote/puree.

Take 1-2 tbsp from the compote for the base.

Add the squeezed gelatin to the rest of the compote while it's warm and let it melt in the mixture.

Cool the compote down to 35 degrees Celsius (95 degrees Fahrenheit).

Whip the cream until slightly firm.

Fold a spoonful of cream into the compote and mix together.

Add another spoonful of cream and mix together.

This tempers the warm compote.

Add the remaining cream, carefully fold together, and pour over the cake.

Refrigerate the cake for at least 3-4 hours.

Remove the cake ring and cake strip from the cake and decorate with fresh berries, meringue, chocolate, and whatever else you have.

Enjoy!