This wonderfully rich and indulgent cake celebrates the classic combination of chocolate and raspberry. Premium French Valrhona cocoa and fèves add decadent layers of chocolate flavour pairing perfectly with Alain Milliat raspberry jam and fresh whipped cream. Topped with elegant strands of Pashmak Persian fairy floss, this show-stopping dessert will impress at any special occasion.

Serves 8

250g Valrhona fèves
185g butter, cubed
4 eggs
¾ cup caster sugar
1 tsp Heilala pure vanilla extract or paste
½ cup Valrhona cocoa powder
2 Tbsp cream
½ cup cream, whipped
Alain Milliat raspberry, or blackcurrant jam
Pashmak Persian rose fairy floss
, to decorate

Preheat oven to 180°C. Grease 2 x 20cm round cake tins and line the bases with baking paper.

Melt 125g of the chocolate feves and 125g of the butter in a heatproof bowl by setting over a saucepan of barely simmering water. Stir until smooth then set aside to cool for 5 minutes.

In another bowl, whisk eggs, sugar and vanilla together with an electric mixer for 5 minutes or until very thick and pale. Add melted chocolate and whisk to combine. Sift cocoa powder onto the mixture and gently whisk until combined. Pour the batter evenly between the two tins. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Cool cakes in tins on a rack for 10 minutes, then remove from tins to cool completely.

To make the icing, combine the remaining butter and chocolate with the two tablespoons of cream in a saucepan. Melt over a low heat, stirring until thick and smooth (don’t boil or it will become grainy). Set aside for approximately 30 minutes to cool to a thick pouring consistency.

To assemble, layer the cold cakes together with whipped cream and dollops of jam. Drizzle the chocolate icing on top and decorate with Persian fairy floss. Be sure to use a hot dry knife to make cutting the cake easier.

Recipe by Julie Le Clerc



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