For the sponge:
For the Chantilly cream:
For the syrup:
For the filling:
Sponge:
Grind the raspberries until obtaining a smooth paste, then strain to remove the seeds.
Put the whole eggs and sugar in a bowl in bain-marie, stir constantly until the sugar crystals have completely dissolved.
Whisk the previous mixture until it forms stiff peaks, add the raspberry paste (add gel food coloring if you want a more intense color).
Finally add the dry ingredients, previously sifted (flour, cocoa powder, and baking powder), in folding motion.
Pour the mixture into a buttered and floured baking pan.
Bake for 40 minutes at 350°F.
Once the sponge is cold, remove it from the mold, level the surface in case it is necessary, and cut in half.
Chantilly cream:
Cool the milk cream in the fridge for 2 hours before using it. You may put it in the freezer, taking care that the cream does not freeze (if the cream is at room temperature or, on the contrary, frozen, it may curdle when you whip it).
Whip the cold cream with the powdered sugar already integrated, until firm.
Reserve in the fridge.
Syrup:
Put the water and sugar in a small pot over medium heat until the sugar has completely dissolved.
Remove from the heat, allow to cool, and add a liquor of your choice.
Final assembly:
Place the first sponge layer, moisten with syrup, add half the Chantilly cream, and berries on top of the cream.
Place the second sponge layer, moisten again with syrup, and decorate with the remaining half of cream and berries. If you want, you may decorate with mint leaves.
