250g Butter
100g Dark Chocolate
170g White Chocolate
2 Teaspoons Instant coffee
200g Caster Sugar
6 Eggs
200g Soft Flour
1 tspoon baking powder
Sharp Raspbery Jam
1 punnet of raspberrie’s
3 tablespoons dark brown sugar
Splash balsamic vinegar
Melt the butter, Chocolate and instant coffee together. Whisk the eggs and sugar until light and fluffy (sabayon).
Sieve the flour and baking powder into the sabayon lightly mix the pour in all of the liquid, mix all ingredients together.
Leave to cool.
Heat sugar and vinegar in a pan and ¾ of the raspberries. Heat and reduce to the required consistency. Place a metal ring (greased and floured) on baking paper on an oven tray, fill the ring three-quarters full then scoop a little raspberry jam into the middle. Cook on a middle shelf at 180c for 8-9 mins until set around the sides and soft in the middle. Take out of the oven and run a knife around the edge and serve.
Sesame Crisp
Place caster sugar in a thick bottomed pan and place on the heat shaking and stirring occasionally until all sugar is dissolved and it is golden brown, throw a couple of pinches of each of the sesame seeds into the mix then pour out onto baking paper to cool and set.
Once set break into pieces, store in a tin until needed.