1. Preheat oven to 350°F. Use Plugrá Butter to grease a 10-inch round cake pan.
2. Bring water and 1 cup of the sugar to a boil.
3. Remove from heat and add both chocolates. Stir until chocolate is melted. Add Plugrá Butter and stir until melted.
4. Combine remaining half cup of sugar and eggs in a mixer. Beat until light and fluffy.
5. Gently fold chocolate mix into egg mixture.
6. Place batter in cake pan and bake in a water bath for 40 minutes.
7. Cool cake to room temperature, beat on top of stove for 30 seconds and then unmold onto cake plate.
8. Whip heavy cream and confectioners sugar together until thick.
9. Garnish chilled cake with whipped cream and fresh raspberries.