Filling:

• 60g raspberry purée
• 100g dark chocolate (73 percent)
• 2 eggs
• 100 ml double cream
• 1 leaf gelatine
• 25g caster sugar

Method:

• Over a Bain Marie melt chocolate gently without stirring..
• Soak gelatine in cold water and squeeze of water when soft.
• Now add purée to chocolate and stir now add gelatine place over heat until gelatine has melted (do not stir until gelatine has melted)
• Whisk egg whites with caster sugar until stiff peaks, now fold into choc/rasp mix.
• Place on top of sponge base which has been sprinkled with raspberry liqueur.
• Chill in fridge for 1 hour before serving with fresh raspberries & vanilla cream.

Sponge base:

• 2 eggs
• 60g caster sugar
• 50g plain flour
• 10g coco powder
• Pinch of baking soda

Method:

• In a mixing bowl add sugar & eggs whisk until three times the volume.
• Sieve together flour, coco & soda and fold in gently too egg mix.
• Place into a lined non-stick baking sheet and cook @170 for 20 minutes.
• When cool cut into rounds and place on bottom of case tin.