Line a round baking pan with parchment paper

Preheat the oven at <temperature>200<unit>°C</unit></temperature>

Chop <quantity>200<unit>g</unit></quantity> of dark chocolate

Cut <quantity>200<unit>g</unit></quantity> of butter in chunks

Place the chocolate in a bowl over a water bath over medium-low heat

Add the butter

Melt the chocolate and butter

Crack <quantity>4</quantity> eggs and place them in a bowl

Add <quantity>180<unit>g</unit></quantity> of white sugar and beat until it is fully dissolved

Place a kitchen towel under the bowl with the egg to give stability. Add the melted chocolate and butter mixture

Mix until completely combined

Add a pinch of flaky salt

Pour the batter into the pan and tap the pan on the table several times to release any air bubbles

Bake for 20m until a dark crust forms. Let it cool down

Add <quantity>300<unit>g</unit></quantity> of a frozen berries mix to a bowl

Place <quantity>200<unit>g</unit></quantity> of white sugar and <quantity>100<unit>ml</unit></quantity> of water in a saucepan over high heat

Boil the water and sugar without stirring, swirling the saucepan until it reaches <temperature>110<unit>°C</unit></temperature> or the bubbles get denser

Pour the syrup over the berries and coat well. Let it sit for 15-20m to infuse

Wrap in cling film and place in the refrigerator for 2h to firm

Drain the syrup into a bowl. The berries topping is ready

Remove from the refrigerator. The moist chocolate cake is ready

Top the Moist Chocolate Cake with the Berries Topping

Garnish with fresh verbena and cut a slice. The moist chocolate cake with berries topping is ready

Enjoy!