Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan. Set it aside.
In a large bowl, whisk together the ricotta cheese, sugar, and olive oil until the mixture is smooth and well combined.
Add the eggs to the ricotta mixture and whisk gently until just combined. Be careful not to overmix at this stage.
In a smaller bowl, whisk together the flour, almond meal, cocoa powder, baking soda, baking powder, salt, and espresso powder until they are well combined.
Gradually fold the dry ingredients into the wet mixture until a thick batter forms. Ensure that all the dry ingredients are fully incorporated, but avoid overmixing.
Lastly, gently fold in the whole raspberries and chopped chocolate just until well dispersed throughout the batter. (Tip – reserve a few berries and chocolate chunks for the top).
Pour the batter into the greased pan, spreading it out evenly.
Sprinkle with any reserved chopped chocolate and berries.
Bake the cake in the preheated oven for 45-55 minutes. The best way of checking is to insert a toothpick into the center and make sure it comes out without any batter on it, though there may be some melted chocolate.
Remove the cake from the oven and allow it to cool for atleast 10 minutes in the pan. Then, carefully remove the cake from the springform pan and let it cool completely on a baking rack.
Once the cake has cooled, you can dust the top with powdered sugar and enjoy!