Preheat the oven at 175 degree Celsius.
Grate the almond paste and mix it together with the cacao powder and the eggs.
Butter a round baking form with removable edges, and pour the almond paste in the form. Make an even layer of the paste in the form.
Put the baking form in the lower part of the of the oven for approx twenty minutes.
Take out the cake bottom and let it become cold in room temperature.
Whip the whip cream with an electrical mixer.
Whip the egg yellows in a bowl.
Place the chocolate in a bowl, and place the bowl in a casserole with water. When the water start to boil, lower the temperature and melt the chocolate slowly.
Add the chocolate in the bowl with the egg, make sure you stir quickly while adding the chocolate with the egg. Continue the same way with the whip cream.
Pour the mousse evenly on top of the cake bottom in the baking form.
Place the form in the freezer for approx three hours.
Take out the cake from the freezer thirty minutes before serving, and decorate it with the raspberries.