100g (3.5oz) unsalted butter, room temperature

100g (3.5oz) icing sugar

100g (3.5oz) egg whites (approximately 3 large eggs), reserve egg yolks

110g (3.9oz) cake flour

1 tsp dutch processed cocoa

1 tsp boiling water

Joconde Sponge

45g (1.6oz) egg white (approximately 1 large egg), reserve egg yolk

5g (0.17oz) caster sugar

40g (1.4 oz) almond meal

40g (1.4 oz) icing sugar

15g (0.5 oz) cake flour

15g (0.5 oz) unsalted butter, melted

1 tbsp dutch processed cocoa

Genoise Sponge

3 free range eggs

85g (2.75oz) caster sugar

115g (3.5oz) plain flour

40g (1.4 oz) butter, melted

1 tbsp dutch processed cocoa

1 tbsp boiling water

Chocolate Mousse

1 tsp powdered gelatin

1 tbsp tepid water

1/2 cup (125ml/4.2fl oz) milk

175g (6.2oz) dark chocolate, chopped

300ml (10fl oz) thickened cream

Chocolate Hazelnut Crunch

120g (4.2oz) dark chocolate

150g (5.3 oz) hazelnut paste*

150g (2.1 oz) pailleté feuilletine*

1.5g (0.05 oz) ground Murray River pink salt [can use sea salt]

35g (1.2 oz) vegetable oil

*you can make both these ingredients from scratch as show here

Raspberry Mousse

500g (17.6oz) fresh or frozen raspberries

2 tbsp lemon juice

60g (2oz) caster sugar

2 tsp powdered gelatine

180ml (6fl oz) cream

1 free range egg white

60g (2oz) caster sugar [extra]

Chocolate Ganache

200g (7oz) dark chocolate, chopped

100ml (3.4fl oz) cream

20g (0.7oz) butter, chopped

1. Cream butter and sugar until light and fluffy; add egg whites a little at a time, beating continuously. Fold in sifted flour.
2. If using a stencil, place down onto the silicone mate. Spread a thin layer of paste (around 5mm thick) over the stencil and onto the mat. Carefully lift the stencil so as not to disturb the pattern; remove excess paste and repeat as needed.
3. If not using a stencil you can use a decorating comb or simply pipe the design onto the mat. See here for how to do this.
4. Place the mat onto of a baking tray; freeze while you prepare the sponge mixture.

Joconde Sponge

1. Preheat oven to 250°C (475°F).
2. Whip the egg white and caster sugar to firm, glossy peaks. Set aside.
3. In a separate bowl, sift almond flour, icing sugar and cake flour together. Gradually beat in reserved egg yolks. If mixture appears too loose, beat in an extra whole egg.
4. Fold in 1/3 of the egg whites to lighten the batter, then fold in the rest until just combined.
5. Fold in melted butter. Mix the cocoa and hot water together and fold that in, too.

Joconde Imprime

1. Ensure your décor paste has set. If it is not solid, the pattern may shift. Once the paste is solid enough, pour sponge mixture over the top and spread evenly.
2. Bake in preheated oven for approximately 8 minutes. The sponge will cook very quickly, so keep a good eye on it. Sponge is baked when it bounces back when touched lightly.
3. Remove from oven and cool slightly. Invert cake onto baking paper (so your pattern is facing upwards) that has been dusted with cornflour or icing sugar; remove silicon mat. Once completely cool, cut away burnt/dry edges, then cut long strips of sponge to desired height. mine was determined by the height of the pattern (about 9cm).

Genoise Sponge

1. Preheat oven to 180°C (160°C fan-forced/350°F). Grease or line a 20cm cake tin.
2. Sift the flour thrice, then set aside.
3. Combine the eggs and sugar in a heat-proof bowl; place over a pan of simmering water. Beat mixture until thick and fluffy (around 5 minutes).
4. Remove from heat; beat for a further 3 minutes, or until mixture cools slightly.
5. Fold in the flour. Combine the cocoa and hot water; add to the melted butter, then fold into the sponge batter.
6. Pour into cake tin; bake for 15-20 minutes, or until cake springs back lightly when touched. Allow to cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
7. When cool, slice horizontally into two layers.

Chocolate Mousse

1. Place gelatine and water in a heatproof glass and stand in a small saucepan of simmering water. Stir until mixture becomes clear; set aside.
2. Heat milk until warm (a minute in the microwave will do it); pour in gelatine and stir.
3. Put chopped chocolate into a bowl; pour milk/gelatine mixture over the chocolate and stir until chocolate has melted.
4. Whip cream to soft peaks. Fold 1/3 of cream mixture into the mouse to lighten; fold in the rest of the cream in two batches until just combined.

Assembly:

1. Line a 20cm springform tin with baking paper or (preferably) acetate and/or plastic wrap.
2. Take you strips of joconde imprime and place them, pattern side facing out, around the mould. Ensure your imprime is packed in tightly and won’t shift.
3. Lower one half of the sponge into the base of the tin. Pour over the chocolate mousse, then allow to set in the fridge for 2 hours. Add the second layer of sponge on top, then return to the fridge to allow to set for another 2-4 hours.

Chocolate Hazelnut Crunch

1. Place chocolate and hazelnut paste in a large heatproof bowl set over a saucepan of barely simmering water, stirring occasionally until melted and combined.
2. Fold feuilletine and pink salt into the chocolate mixture; add oil and mix until well combined
3. Pour over the sponge layer and leave to set in the fridge for 1-2 hours

Raspberry Mousse

1. Place the berries in a food processor; process until puréed. Strain mixture through a fine mesh sieve into a medium saucepan; stir in the lemon juice and 3 tablespoons of water.
2. Meanwhile, in a heatproof cup or jug sprinkle the gelatine over 2 tbsp of water. Stand cup in a small saucepan of simmering water and stir until gelatine dissolves.
3. Add the caster sugar into the saucepan and cook over medium heat until sugar has dissolved, then bring to the boil. Remove from heat; stir in the gelatine. Transfer mixture to a large bowl, then allow it to cool to room temperature.
4. Beat the cream to soft peak, then set aside.
5. Beat the egg whites until fluffy, then gradually beat in the extra caster sugar a little at a time until combined. Continue to beat until soft peak stage.
6. Gently the cream into the raspberry purée a third at a time, then do the same with the meringue.
7. Pour mixture over the hazelnut layer, then allow to set in the fridge for 4-6 hours.

Chocolate ganache

1. Heat the cream in a small saucepan until just boiling. Pour this over the dark chocolate and stir until chocolate has melted. Stir in butter.
2. Pour the ganache little by little over the top of your cake and smooth out the surface, the return to the fridge once more.
3. Soon before serving, remove cake from the tin. Decorating with garnishes if desired.