Chocolate Ganache and Raspberry Gateau
- 3 chocolate sponge cakes
- 400 grams dark chocolate, melted
- 350 ml double cream, whipped
- 110 grams white chocolate shards
- 150 grams raspberries
- icing sugar to dust
Spoon 50 grams of the melted chocolate into a small piping bag and pipe squiggles onto a sheet of greaseproof paper. Leave to set.
Fold the rest of the melted chocolate into the whipped cream and spoon the mixture into a piping bag. Pipe large beads of the ganache onto the first cake to fill the entire surface.
Top with the second cake and repeat the beading to use up another third of the ganache.
Top with the third cake and pipe the rest of the ganache on top. Stud the cake with raspberries.
Position the white chocolate shards between the raspberries. Use a palette knife to lift the chocolate squiggles off the paper and transfer them carefully to the cake.
Dust the cake with a little icing sugar to finish.