3 tbsp of italian Extra Virgin Olive (or Olive & Mint Specialty)
2 tbsp of Raspberry (or Pomegranate) Specialty Vinegar
1/2 lb dark chocolate
1/4 cup butter
3/4 cup brown sugar
1/3 cup whole cream
3-4 tbsp flour
1/2 cup sugar the juice of a lemon
1 1/2 cup raspberries
Preheat oven to 300° and melt the chocolate with the butter, brown sugar and cream over a low heat. Remove from heat and add the eggs one by one while whisking. Add the flour and mix.
Then add the Extra Virgin Olive (or the olive & mint specilaty according to your taste preference) and mix again.
Pour the mixture into a 8in in baking tin and bake in a bain-marie for 45 minutes.
Prepare syrup by mixing the Raspberry (/Pomegranate) Specialty Vinegar, sugar and lemon juice in a small saucepan. Heat until a syrup consistency.
Let cool, then gently mix the syrup with the raspberries. Place the raspberries on the cake and serve.