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Chocolate sponge surprise

Chocolate sponge:
Cream together the softened butter and icing sugar until pale in colour. 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 parchment lined baking tray and bake in a 180°C/Gas mark 4 oven for about 15 minutes. Use a tray approximately 40cm by 30cm.

Vanilla cream:
In a bowl, whip the cream until the soft peak stage. Add the icing sugar and vanilla seeds. Whilst stirring with a spoon add the lemon juice to taste. Be careful as the lemon juice will stiffen the mixture.

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 rounds using a pastry cutter. Cut the round pieces down the middle. With the top and bottom of the cake spread a bit of the raspberry coulis. This gives moisture to the dessert. Place or pipe cream directly into the centre of the bottom sponge. Arrange the raspberries as in the photo. Carefully put the top sponge on top with the raspberry side facing down. 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.