Recipes

Line 9 X 5 inch loaf pan with parchment paper; set aside.

Chop chocolate into small pieces and place in top of double boiler; add cream and butter.

Melt over medium heat, stirring until completely smooth.

Remove from heat and let cool for 1 minute, continuing to stir.

Whisk egg yolks into chocolate mixture.

Sift in icing sugar, whisking constantly.

Whisk in Cointreau until smooth. Pour into prepared loaf pan.

Refrigerate until set, over night is best.

Raspberry splash:

In food processor, puree raspberries, berry sugar and lemon juice.

Pass the sauce through sieve to remove seeds.

Un-mould cake, remove paper.

Dust with cocoa powder. Drizzle large spoonful of Raspberry Splash on each plate.

Using hot wet knife, slice cake and place on plate.