for the liquor-soaked raspberries with shortbread and raspberry cream:
2 punnet of fresh raspberries
½ pint of whipping cream
½ tsp arrowroot
for the biscuits:
550g plain flour
100g caster sugar
For the Blackforest Gateaux Sponge: Grease and line 1 x 8 inch square tin.
Place the eggs, sugar and salt in a large mixing bowl. Whip over a sauce pan of simmering water until the mixture is thick and pale.
Remove from the heat and continue whisking until the mixture is light and fluffy. Sieve together the cornflour, plainflour and cocoa. Fold into the egg mixture. Then gently fold in the melted butter.
Pour the mixture into the tin. Bake in a preheated oven at 200c for 15 minutes. Place a toothpick in the middle of the cake to check it is fully cooked. Remove from the oven and allow to cool completely in the tin on a wire rack.
For the Filling and Cake: Place sugar and water in a small saucepan and bring to the boil then simmer for 5 minutes. Allow to cool. Stir in half of the kirsch to make a syrup.
Stain the cherries and add the remaining kirsch to them. Macerate for a few hours then strain. Put the cherry juice, kirsch and sugar in a small saucepan and slowly bring to the boil.
Mix the cornflour with enough water to make a paste. Add to the cherry mixture. Stirring continuously for one minute. Mix in the cherries. Whip the cream.
Remove the sponge from the tin and slice to make two layers. Brush a little of the kirsch syrup over one of the sponge layers then spread a layer of cherry filling over the sponge, then spread a layer of cream on top.
Finish by placing the sponge on top, and spreading remaining cream on top and around the sides of the rectangle cake. Cut into small triangles or wedges and sprinkle with chilli chocolate shavings.
For the Rum and Raisin Ice Cream: Soak the raisins in the rum for at least 6 hours, or preferably overnight. To make the ice cream, split the vanilla pod in half and scoop the seeds into a pot along with the pod, the milk and the cream.
Bring everything to just under the boil. Whisk the egg yolks and sugar until pale and thick. Pour the hot cream and milk mix over them, whisking all the time.
Sieve this mixture back into the pot and cook on a low heat until the mixture coats the back of a spoon, stirring constantly. Remove from the heat and churn in an ice cream machine. When it is nearly ready add the raisins and stir through. Freeze until ready.
For the Liquor-soaked Raspberries with Shortbread and Raspberry Cream:
Soak one punnet of raspberries in the liquor for a few hours.
Warm the sugar in a saucepan with the other punnet of raspberries and add the arrowroot.
Stir for a minute or two to warm through. Whip the cream. Sieve the mix and fold it into the cream.
For the Shortbread: Using your fingertips, gently mix the sugar, flour, cornflour and butter until they bind together to form a stiff ball.
Roll out the dough to about 1cm thick and cut into fingers or small rectangles. Place the shortbread on a lined baking tray and refrigerate for one hour.
After an hour place in a preheated oven of 150°C and bake for 20 minutes until just golden. Dust with icing sugar.
To Assemble: Pipe the raspberry cream onto the biscuit and finish by placing some of the 'booze' berries on top.