California Raisins Dark Chocolate Gateaux

Cake 

1. Sift the cake flour and cocoa powder together into a bowl. Add in the pre-soaked California Raisins, almond nips and chopped dark chocolate. Set aside.

2. Whisk egg, sugar and salt over bain-marie to 35°C. Remove from the heat and continue to whisk until pale and fluffy.

3. Add in some egg batter foam into melted butter and mix well.

4. Carefully combine the butter batter into the delicate foamed egg batter with a spatula.

5. Gently fold in the sifted ingredients in 3 intervals.

6. Pour mixture into a 12-cm round baking mould. Bake for 30mins at 170°C or until cake tester comes out clean.

7. Moist with the orange syrup after the cake has cooled completely.

8. Wrap the cake with cling wrap and freeze it.

Orange Syrup

1. Boil all the ingredients together and cool completely before using.

Dark Chocolate Glaze

1. Blend the dark chocolate and grapeseed oil together.

2. Add in the almond nips.

White Chocolate Glaze

1. Blend the white chocolate and grapeseed oil together.

2. Set aside

Assembly

1. Place the frozen chocolate cake on a rack.

2. Pour the dark chocolate glaze over it.

3. Put a spoonful of white chocolate glaze over it.

4. Use a palette knife to remove the extra chocolate glaze.

5. Allow the dark chocolate glaze to set slightly.

6. Transfer onto a cake board.

7. Decorate with some gold leaves.