The taste of summer. You only have to look at this to be transported to fields of long grasses waving with wild flowers, kissed by the summer sun.

For the Cloud Forest cake:

180g Rio Caribe 100% cacao. (If you want to use 70% cocoa chocolate, use 260g of Rio Caribe 70% Chef's Drops and reduce the sugar to 100g)

250g unsalted butter

175g raw cane sugar

6 eggs

100g ground almonds

For the White chocolate mousse:

150g Willie’s Cacao El Blanco white chocolate

250g double cream

3 eggs

For the Raspberry mousse

250g  very ripe fresh raspberries

100g raw cane sugar

2 sheets leaf gelatine

2 egg whites, at room temperature

300ml double cream

Decorate with freeze dried raspberry powder of fresh raspberries

Equipment: 25cm springform cake tin and baking paper