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
SIGNATURE TRUFFLES IN BEAUTIFUL CHRISTMAS GIFT SLEEVES