Warm up the milk. It should be warm but not hot, hot milk will “kill” yeast.

Pour half the milk into a cup, add 2 tbsp of sugar and the yeast, stir it and leave till it rises.

Melt the butter.

Beat the eggs with the rest of sugar for 2-3 minutes till fluffy.

Put the flour and salt into a big bowl, add the milk and beaten eggs and knead for a minute until more or less combined; add the yeast mixture and knead for 1-2 minutes and finally add the melted butter. Knead the dough until it is smooth (however small lumps are fine) and it doesn’t stick to your hand anymore. It should take about 5-7 minutes.

Leave the bowl with the dough in a warm place until it doubles in size. Depending on the temperature, it can take between 1 and 2 hours.

Cover bottoms and sides of 2 baking tins (approx. 25cm x 8cm) with baking paper.

Transfer the dough onto a kitchen surface dusted lightly with flour. Divide it into 2 parts and spread each part into a shape of rectangle roughly 25x15cm. The best way to do it is with your hands but make sure you cover your hands with oil at first to prevent the dough from sticking to them.

Scatter the raspberries and 100g of chopped chocolate on top of each of the rectangles (half of both ingredients on each). Roll them separately (along the shorter side) and cut in the middle lengthwise. Twist the two pieces around each other (it doesn’t matter if it looks messy). Transfer to the baking tins and leave to rise (approx. 10-15 min.)

Preheat an oven to 180 Celsius degrees (fan oven).

When the loaves have risen, place the tins in the hot oven and bake for 30-40 min. until the wooden stick inserted in the middle of the cake comes out dry.

Heat up the cream and pour over the rest of the chopped chocolate (150g). Stir till combined and swirl on top of the baked loaves.