Serves 6
Preparation time
Cooking time

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Ingredients

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Method

1. Line 22cm x 8cm loaf tin with plastic wrap
2. Combine the sugar, water and egg yolks in large stainless steel bowl
3. Place the bowl over a saucepan of simmering water
4. Whisk for 5-8 minutes until mixture is thick and doubled in volume
5. Remove from over heat, add the melted chocolate and vanilla extract and beat until cool
6. Whisk the cream in another large bowl until stiff
7. Gently fold in a large spoonful of the cream into the chocolate mixture
8. Add the rest of the cream and fold through
9. Chop 1 punnet of the raspberries and fold through the chocolate mix
10. Spoon into the prepared loaf tin and place into the freezer
11. Freeze for at least 12 hours
12. To turn out, dip the tin into a sink of warm water and ease the cake onto a serving plate
13. Place back into the freezer to harden
14. Slice with a hot knife and serve with extra raspberries

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