Chop the chocolate in a universal chopper. Mix butter or light butter, 75 g sugar, 1 pinch of flour, eggs, salt and baking powder with a mixer, fold in the chocolate.
Grease a cake springform pan (26 cm ø), pour in the batter and bake.
160 to 180 degrees, convection oven 30 to 35 min.
Cool in the pan on a cake rack. Boil a quarter of a liter of water with the rest of the sugar on 3 or possibly automatic heat 12. Mix the cornstarch with 4 tbsp. water and stir into the sugar water. Let it boil once and fold in the fruit.
Remove the cake base from the mold and place on a cake plate. Place the edge of the cake springform pan around the base. Spread the berries on top and cool.
Whip the whipped cream until stiff, fold in the sour cream or crème fraiche. Spread a little whipped cream on each cake slice and dust with powdered sugar and cinnamon.
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