Prepare the cocoa top first:
Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt.
Rub the yolks with the 'sugar' and cocoa. Add the almond powder mixed with the baking powder and then gradually the water, oil and vanilla.
Mix the egg whites with the cocoa composition.
Put in a tray lined with baking paper (20/20 cm) and bake for 18-20 minutes in the oven already heated to 180 ° C.
Allow to cool and demould.
Beat the mascarpone cream with the cream and the 'sugar' until you get a cream that holds well.
Put the gelatin sheets soaked in cold water.
Mix the berries. Put them in a saucepan with water and bring to a boil.
Remove from the heat and incorporate the well-drained gelatin.
Mix well and allow to cool.
When it has cooled, mix it with whipped cream and let it cool.
Do it in the desired shape. I cut the top to fit into a cake tin lined with cling film.
I poured the berry cream over the counter and left the tray in the fridge overnight to harden the cream.
The next day, take it out of the form and put it on a presentation plate.
Prepare the chocolate icing:
Put the cream on the fire together with the broken chocolate in small pieces.
Just let the chocolate melt, do not boil.
Remove from the heat and mix well.
Decorate the cake with a spoon or posh.
Cool to harden the glaze.
Decorate with berries.