1/3 c. raisins
3 eggs
1 c. sugar
8 tbsp. room temperature butter
5 tbsp. milk
1 2/3 c. plus 2 tbsp. flour
2 1/2 tbsp. unsweetened cocoa
1/2 c. pine nuts
Pinch salt

Soak raisins in lukewarm water for 20 to 30 minutes. Butter and flour a 10 inch springform pan. Separate eggs. Beat sugar and butter until foamy. Add egg yolks. Beat in milk in a sow stream. Mix 1 2/3 cups flour a little bit at a time. Heat oven to 350 degrees. Drain raisins and pat dry. Dust them with remaining 2 tablespoons flour and shake in a strainer to remove any excess flour.

Add to cake batter with cocoa and pine nuts - mix well. Beat egg whites with salt until they hold stiff peaks. Stir 1/3 of the egg whites into chocolate mixture. Fold into remaining egg whites. Pour into pan and bake on top shelf until a toothpick inserted in the middle comes out clean (40 to 50 minutes).