A little bite of raspberry-chocolate heaven created by Matt Moran. You're welcome!
Preheat oven to 180C fan forced.
For the raspberry jelly, combine the raspberry puree, water and sugar in a medium saucepan. Cook, stirring, over medium heat until sugar dissolves and the liquid is hot. Remove from heat.
Meanwhile, to soften the gelatine, put in a large bowl of cold water for 5 minutes, making sure to squeeze any residual water from the gelatine leaves.Stir softened gelatine into the raspberry mixture until dissolved. Strain through a fine sieve placed over a large jug, discarding solids.
Spray 1 rectangle 33x23x5.5cm tray with oil; line base, spray lightly again with oil. Pour jelly into tray and place flat in the fridge on a cooling rack, uncovered, for 40 minutes or until set.
For the sponge cake, melt butter and set aside to cool slightly. Whisk eggs, vanilla and sugar in a stand mixer until thick and pale. Gently fold flour into egg mixture using a hand whisk. Fold in the melted butter.
Fill each hole of a 12 hole muffin pan to just under the rim. Bake for 8-12 minutes or until sponge is golden and springs back when lightly touched. Turn out onto a cooling rack flat side down. Refrigerate until cool.
Meanwhile, for the dark chocolate topping, place dark chocolate and oil in a heatproof bowl placed over a saucepan of simmering water. Gently stir chocolate until smooth. Remove chocolate from heat and transfer to another bowl to cool down and thicken slightly.
Meanwhile, for the white chocolate drizzle, place white chocolate and oil in a heatproof bowl placed over a saucepan of barely simmering water. Gently stir chocolate until smooth. Remove from heat and transfer to another bowl to cool down and thicken slightly.
To assemble Raffa cakes, place cakes flat side up on the cooling rack. Using a sharp knife, level the tops of each cake to form a flat surface. With a 4cm round cookie cutter cut out 5mm circles from the jelly and place on top of the sponge.
Using a teaspoon, carefully spoon enough dark chocolate on top of the jelly and smooth over with a small cranked spatula to cover the jelly and the top of the sponge. Freeze until set.
Place the white chocolate mixture into a small piping bag fitted with a 2mm round nozzle and drizzle the white chocolate over the dark chocolate coated cakes in a wide zig zag pattern. Wipe away any excess drips around the sides to serve.
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