Walnut Cake with Raspberry Sauce

'In a heatproof bowl placed over a pot with hot water (not boiling), melt the chocolate, stirring gently.'

'Add the biscuit crumbs and walnuts to the melted chocolate and mix well with a spoon to form a homogeneous mass.'

'Grease an 8.5 cm diameter and 6 cm high mold with butter on a serving plate.'

'Place half of the mass in the mold and compress it with your hands, also greased with butter.'

'Carefully remove the mold.'

'Repeat the process with the remaining mass.'

'Prepare the sauce: In a medium pot, bring the water, lemon juice, and sugar to a boil over high heat, stirring occasionally.'

'Cook without stirring until the sauce thickens (about 4 minutes).'

'Add the raspberries and cook for an additional 2 minutes.'

'Remove from heat, let cool, and pour the sauce over the walnut cake.'

'Serve at room temperature

(Approximately 891 calories per serving)'