Chocolate Cake with Chocolate Shavings

	Whisk three egg yolks with two tablespoons of sugar and a pinch of salt. Add the mashed pumpkin, almond flour, wheat flour, and baking powder. Mix well.
	Beat the egg whites until soft peaks form and gently fold them into the batter.
	Then pour the batter into a prepared baking pan, sprinkle with raspberries, and bake for 25 minutes at 180 degrees.
	Soak the gelatin in cold water. Pass the raspberries through a sieve, add two tablespoons of sugar, and heat over medium heat. Add the gelatin and stir until fully dissolved. Then pour the resulting jelly into a mold and chill in the freezer to set.
	Bring 50 ml of cream to a boil and dissolve the chocolate in it. Whisk two egg yolks with two tablespoons of sugar and add 100 ml of cream. Heat the mixture over a water bath, pour in the melted chocolate, and mix thoroughly. Whip the remaining cream until fluffy and fold into the chocolate mixture. Your chocolate mousse is ready.
	Invert the set jelly onto the layer and spread the mousse on top.
	Place the cake in the refrigerator for 4-5 hours, then sprinkle with chocolate shavings, cocoa powder, and decorate with raspberry berries.