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