Chocolate Gateau Truffled with Fresh Raspberries

Ingredients for Ten Portions

100 g good dark chocolate
250 g raspberry purée
6 gelatin leaves
1 litre whipped cream
100 g fresh raspberries
80 g crumbled cookies
50 g chocolate shavings

Method

• Soak the gelatin leaves in cold water
• On low heat, bring the raspberry purée to boil, add the soaked gelatin leaves
• At this stage, place the mixture into a bain-marie
• Cut the chocolate into small pieces and add them to the raspberry purée until the chocolate has melted, whisking from time to time
• When melted, leave it to cool
• Fold in the whipped cream. Set aside
• Take a round cake circle, place on a tray, cover the bottom with the crumbled cookies and sprinkle the fresh raspberries on top
• Pour the chocolate mixture into the cake pan, using a spatula; even the top to a smooth surface
• Place in the fridge for 24 hours before using

• Take out of the mould and place on the serving tray
• Dust the top with cocoa powder and garnish with chocolate shavings and some fresh raspberries