Whisk the eggs, slowly adding the caster sugar until the mix has quadrupled in volume. Fold in the flour, salt, ricotta and almonds. Add the melted butter. Quarter the strawberries, dry them and the raspberries and fold through the mixture.
Grease and line a cake tin, and pour in the mixture. Bake at 170°c for 40 minutes.
Melt the chocolate over a bain marie. Dust the cake with a little icing sugar and serve drizzled with the melted chocolate.