1. Heat the oven to 180C/160C fan/gas 3. Oil and line the base of a 20cm spring form tin. Melt the Dr. Oetker Extra Dark Chocolate and butter in a heatproof bowl set over a pan of gently simmering water, stirring regularly until you have a smooth, melted mixture. Add the Dr. Oetker Valencian Orange Extract and set aside to cool.
2. Separate the egg whites and yolks into two mixing bowls. Whisk the egg whites to soft peaks, and add the caster sugar to the yolks, beating for around 7 mins until the mixture is light and pale, then sift over the Dr. Oetker Fine Dark Cocoa Powder. Gently stir the yolk mixture through the melted chocolate, before folding in the egg whites. Carefully pour into the prepared tin and bake for 60 mins in the centre of the oven, until a skewer comes out clean. Allow to cool in the tin, then chill in the fridge for 2 hrs.
3. To make the vanilla cream, beat the double cream, Dr. Oetker Madagascan Vanilla Bean Paste, icing sugar and orange zest together until they form soft peaks. Remove the cake from the tin and place on a serving plate. To serve, dust over the Dr. Oetker Fine Dark Cocoa Powder, then scatter over the berries and serve with a dollop of vanilla cream.