Raisins soaked in rum. Chocolate cut in large pieces. Melted in a water bath with espresso. The mixture was allowed to cool. Well chilled cream also stir foam. To this was added the gelatin. Egg whites are broken down into the snow. Yolks are broken along with vanilla and sugar. This mixture was added to a chocolate mix thoroughly. Then add and egg whites. Stir until a homogeneous mixture. After soaking the raisins with rum added to the chocolate mixture. All this is poured into a rectangular cutter length is about 20 cm. Cover with foil. Cake put in the fridge for about 4 hours. It is recommended that 40 minutes before serving to put in the freezer. Raspberries are washed and put to decorate the finished cake.