Little Chocolate Box

Delight your guest with this recipe.


  • for the chocolate sponge:
  • 170 g unsalted butter
  • 120 g icing sugar
  • 7 egg yolks
  • 7 egg whites
  • 120 g caster sugar
  • 170 g dark chocolate (minimum 70% cocoa)
  • 150 g plain flour
  • for the vanilla cream:
  • 60 g plain yogurt
  • 50 g icing sugar
  • 125 ml cream (lightly whipped)
  • lemon juice (to taste)
  • 1/2 vanilla bean (split lengthways and scraped)
  • for the pecan praline:
  • 200 g caster sugar
  • 100 ml water
  • 200 g pecan nuts
  • raspberry coulis
  • 250 g raspberries
  • 50-75 g sugar to sweeten the bitterness of the raspberries
  • for the beef:
  • 500 g milk chocolate (melted)
  • gold leaf (gnough gold leaf to decorate cake)
  • fresh raspberries
  • 1 punnet of fresh raspberries


  1. For the Chocolate Sponge:
  2. Cream together the softened butter and icing sugar.
  3. Mix in the egg yolks one at a time.
  4. Meanwhile, beat together the egg whites and granulated sugar to soft peaks. Melt the chocolate over a double boiler then mix the lukewarm chocolate and flour into the butter mixture.
  5. Gently fold in the egg whites. Spread the batter thinly on a pre buttered and lined baking sheet and bake in a 180°C oven for about 15 minutes.
  6. For the Vanilla Cream:
  7. In a bowl, combine the yogurt, icing sugar, lemon juice and vanilla. Whip the cream and gently fold into the mixture.
  8. For the Pecan Praline:
  9. Roughly chop the pecan nuts and set aside.
  10. Place the caster sugar and water in heavy based saucepan and cook on a high heat. The sugar and water will combine when the water heats up a little.
  11. Boil the mixture until you see the mixture turn to a light golden brown colour.
  12. Be very careful at this stage as you can burn the caramel very quickly.
  13. When the caramel turns a nice golden colour add the pecan praline.
  14. Pour on a non stick mat and leave to cool.
  15. Do not touch any caramel as it is extremely hot.
  16. When the mixture is cool break it up into manageable lumps and set aside.
  17. For the Raspberry Coulis:
  18. Place the raspberries and enough water to sweeten the bitterness into a small pot.
  19. Add a small bit of water and boil until the raspberries turn to a mush.
  20. Pass the mixture through a sieve and reduce the strained mixture until you achieve a jam like texture.
  21. Set aside to cool.
  22. To Serve:
  23. Cut the cake into 70 x 70mm pieces.
  24. Cut the square pieces down the middle. With the bottom of the cake spread a bit of the raspberry coulis around and then place some of the pecan praline on top.
  25. Pipe cream on top of this then place the other half of cake on top.
  26. Place a spoonful of melted chocolate on top of the cake and spread it out until it almost reaches the edges.
  27. Decorate with raspberries and gold leaf.
  28. For a really extra special finish you could make four sides out of milk chocolate and make the lid out of white chocolate.
  29. This takes a lot of time, but is well worth the finish.
  30. Just make sure you know the length, width and height of the finished cake before you start creating.


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