Butlers Chocolates Raspberry Ganache Cake

Preheat the oven to 170C. Grease and line three 22cm X 22cm(9 inch X 9inch) baking sheets with greaseproof paper.

Melt the dark chocolate in heatproof bowl set over the saucepan of simmering water make sure the bottom of the bowl does not touch the water.

5 X 100g Butlers Chocolate White Chocolate with white raspberry bar

Heat the butter in another bowl until soft

In the meantime, place the sugar and eggs in a third bowl and beat until pale and fluffy.

Remove the chocolate from the heat and fold in the soft butter.Combine with the egg mixture, and finally, fold in the sieved flour. Divide the mixture equally among the prepared baking sheets and spread into an even layer.

Bake for 10-12 minutes until cooked through but still soft.

Next to prepare the raspberry ganache. Melt the Butlers Raspberry White chocolate and the butter in the large bowl set over swimming water.

Stir the chocolate until melted, then remove from the heat.In the small saucepan bring to boil the cream and pour over the chocolate and butter mix, whisking to combine. Set aside until it cools slightly and become spreadable.

Line a 2lb or 10CmX20Cm deep rectangular cake tin with some parchment paper. Place one layer of the sponge on the bottom. Then spread some raspberry jam.Cover the jam with raspberry chocolate raspberry ganache. Top with the second layer of sponge and repeat, finishing with the layer of the sponge on the top. Then place the cake in the fridge for two hours.

While setting prepare the chocolate glaze. In the saucepan bring to boil the cream, water and honey.Remove from the heat.And salted chocolate and stir into the cream with a spatula until combined; it should be nice shiny appearance.

Once the cake has set in the fridge remove it from the cake tin, place onto the wire rack and pour the chocolate glaze, add some fresh.