In a bowl mix ground almonds, salt, cinnamon and sugar.

Cut butter into small pieces, add to the dry mixture and work with your fingers through, till it resembles small crumbs.

Put the crumbs together to form a ball.

Grease sides of a 20 cm round baking tin and put a greaseproof paper on the bottom.

Working with your fingers spread the almond dough on the bottom of the tin and raise it slightly (1.5-2 cm) on the sides.

Put the base in a fridge for 10-15 minutes and start preheating an oven to 175 Celsius degrees.

Put the millet in a frying pan and start heating it up (dry) till it releases the aroma.

Transfer the millet to a pot; pour boiling water mixed with salt and after it reaches the point of boiling, cook gently for 15-20 minutes till the millet absorbs the water and is soft.

Put the base to the oven and bake for 10 minutes.

When the millet is cooked but still hot add the chocolate broken into small pieces, stir well till it melts.

Put the chocolate millet, oil, sugar, cocoa, baking soda, vanilla and egg yolks into a food processor and process it till the mixture is smooth.

Whisk the egg whites till stiff and add half to a bowl with the chocolate mixture, stir gently and then repeat with the other half.

Spread the mixture gently over the baked almond base and put raspberries on top, pressing them down gently.

Bake for 30 min.