Delight your guest with this recipe.

Ingredients

  • 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

Method

  • For the Chocolate Sponge:
  • Cream together the softened butter and icing sugar.
  • Mix in the egg yolks one at a time.
  • 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.
  • 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.
  • For the Vanilla Cream:
  • In a bowl, combine the yogurt, icing sugar, lemon juice and vanilla. Whip the cream and gently fold into the mixture.
  • For the Pecan Praline:
  • Roughly chop the pecan nuts and set aside.
  • 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.
  • Boil the mixture until you see the mixture turn to a light golden brown colour.
  • Be very careful at this stage as you can burn the caramel very quickly.
  • When the caramel turns a nice golden colour add the pecan praline.
  • Pour on a non stick mat and leave to cool.
  • Do not touch any caramel as it is extremely hot.
  • When the mixture is cool break it up into manageable lumps and set aside.
  • For the Raspberry Coulis:
  • Place the raspberries and enough water to sweeten the bitterness into a small pot.
  • Add a small bit of water and boil until the raspberries turn to a mush.
  • Pass the mixture through a sieve and reduce the strained mixture until you achieve a jam like texture.
  • Set aside to cool.
  • To Serve:
  • Cut the cake into 70 x 70mm pieces.
  • 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.
  • Pipe cream on top of this then place the other half of cake on top.
  • Place a spoonful of melted chocolate on top of the cake and spread it out until it almost reaches the edges.
  • Decorate with raspberries and gold leaf.
  • For a really extra special finish you could make four sides out of milk chocolate and make the lid out of white chocolate.
  • This takes a lot of time, but is well worth the finish.
  • Just make sure you know the length, width and height of the finished cake before you start creating.

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