Heat the oven to 160 C. Use pan cake with diameter 20 cm, greased with butter and lined with baking paper. Chocolate is broken into pieces and place in a saucepan with the butter, sugar, liquor and 250 ml hot water. Heat until melted chocolate. The mixture was then transferred to a deep bowl, add sifted flour, baking powder and cocoa, stirring with a mixer. And add the eggs. Mix well with mixer. The resulting mixture was poured into a tray and baked for an hour and a half, or until the rise and harden the surface. Upon removal from the oven, allowed to rest for half an hour, turning, remove paper and allowed to cool completely. When serving decorate with raspberries and sprinkle with cocoa.