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Preheat the oven to 140°C. Line a 22cm springform cake tin with baking paper and dust with flour.
Place the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water to melt, stirring occasionally with a spatula until melted and combined.
Place the eggs and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed for about 5 minutes until it’s thick and fluffy (this is called a sabayon).
Once the chocolate has melted, turn the mixer off and pour the chocolate straight into the bowl with the eggs, then add the almond meal and buttermilk.
Return the bowl to the mixer but this time use the lowest speed to gently mix all the ingredients together.
Remove the bowl from the mixer and use a spatula to scrape all the way to the base of the bowl to ensure any chocolate that has fallen to the bottom is well combined.
Pour the batter into the prepared tin and bake for 45 minutes or until the top of the cake has formed a crust.
Remove from the oven and cover with the raspberries, gently pressing them into the surface of the cake.
Return the cake to the oven and bake for a further 30–40 minutes or until the centre is springy to touch.
Let the cake cool in the tin for at least 2 hours before you remove it.