Preheat the oven to th. 6 (180°C).
Whisk the eggs and sugar in a heatproof bowl set over a simmering double boiler for 1 minute. Then remove the bowl from the heat and place it in a container filled with ice water, continuing to beat until the preparation is cold. Then sift the flour, baking powder and cocoa. Incorporate them without whisking but gently lifting the preparation.
Butter a cake tin, flour it, pour the preparation in and bake in the oven for 25 to 30 minutes.
Prepare the butter cream:boil the sugar and 15 cl of water for 5 minutes. At the same time, whip the egg yolks using a mixer, add the cocoa and pour the boiling syrup in a thin stream, whisking constantly until the cream is cold. Then add the soft butter in pieces while continuing to whisk to obtain a nice smooth cream.
Take the sponge cake out, unmold it and let it cool. Remove the crust all around. Cut the sponge cake in half lengthwise, spread a layer of buttercream on one of the discs, spread the raspberries over the entire surface, then cover with another layer of cream. Place the second disc on top and sprinkle with cocoa powder. Form a crown of raspberries around the edge and place a few in the center. Sprinkle with chocolate shavings and dust with a cloud of icing sugar.
