Lightly grease a springform pan (24 cm diameter) with butter and line with baking paper. Melt the chocolate slowly over the water bath, stir in the butter over the water bath.

Separate the eggs. Beat the egg whites until stiff. Stir the liquid chocolate into the sugar. Stir in the egg yolks and add the flour. Mix everything into a dough. Fold in the egg whites, then pour the batter into the pan.

Bake on the middle rack at 180 degrees fan-assisted for about 25-30 minutes. Then it is still nice and juicy. Then let the cake cool and dust with cocoa or powdered sugar.

Cut open the vanilla pod with a small sharp knife and scrape out the pulp. Boil the sugar with 200 ml of water. Add the vanilla pod and pulp and simmer over low heat for 2-3 minutes until the sugar has dissolved. Remove the syrup from the heat and let it cool completely.

Sort fresh berries, defrost frozen berries.

Put the fruits in a tall container and mix finely with the hand blender. Strain the fruit puree through a fine sieve. Mix well with lemon juice, champagne and the sugar syrup.

Pour the raspberry mixture into the ice cream maker and let it freeze until creamy. Scrape the finished sorbet out of the ice cream machine and serve immediately or freeze in a freezer.

Finely chop the chocolate for the filling and place in a bowl. Bring the raspberry puree with the cream to the boil. Remove from the stove and pour over the chocolate. Stir until the chocolate has dissolved.

Let the filling cool down and put it in a piping bag. Fill the hollow balls with it. Prepare the tempered chocolate and seal the balls with it, allow to harden.

Dip the pralines in tempered chocolate and place on a praline rack or baking paper. Decorate as desired and let it harden.