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9 servings @ 1hr40min
* pectin can be replaced by 2 leaves of gelatine
= CHOCOLATE SPONGE =
75g dark chocolate
50g unsweetened coking chocolate
125g soft unsalted butter
3 egg yolks
100g caster sugar
4 egg whites
50g cornflour (sifted)
1/2 tsp baking powder (sifted)
= CHOCOLATE MOUSSE =
170g dark chocolate (originally 55% | replaced 64%)
35g unsweetened cooking chocolate
350ml whipping cream
5 egg yolks
85g caster sugar
= RASPBERRY SYRUP =
50ml water
50g caster sugar
100ml raspberry juice
40ml raspberry eau-de-vie
= RASPBERRY GLAZE =
65g raspberries
2tsp mild honey
60g caster sugar
4g pectin
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1st Keep
 JacquelineTiong
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