In a large bowl, blend cocoa with hot water until smooth. Set aside.

In another bowl, melt chocolate and butter, stirring until smooth. Then add into the cocoa mixture, along with the almond flour, sugar and egg yolks. Stir well then fold in raspberries.

In another bowl, beat egg whites until soft peaks form. Gently fold into chocolate mixture.

Pour into 2 greased small round pans (or an 11" fluted pan) and bake at 350°F for 40-50 minutes or until a skewer comes out clean when tested.

Cool cake in pan for 15 minutes, before turning onto a wire rack to cool completely.

Serve with whipped cream or covered with a chocolate ganache/glaze.