Delice Noisette

For the sponge, preheat oven to 170°C (150°C fan, gas mark 3) and grease and line base of two 6 inch cake tins and two 8 inch cake tins.

Cream butter and sugar and once pale and fluffy, gradually add the eggs. Melt chocolate in a heatproof bowl over simmering water and set aside.

Sift flour and baking powder into butter and egg mixture and fold, then add the melted chocolate and fold again to incorporate so you have a smooth and glossy mixture.

Divide the mixture between the four tins, filling each tin half full. Bake for 25-30 mins for 6" cakes and 40 mins for 8" cake, or until skewer comes out clean.

For the praline, make a dry caramel by placing pan on heat and adding the sugar. Place over medium to gentle heat and when you see sugar begin to melt, move the sugar with a wooden spoon around the pan gently – this prevents the sugar from catching and burning. Be careful not to over stir however or the mixture may crystallise.

Once caramel turns golden, add the hazelnuts to the pan. Stir and then pour the mixture onto a silicone mat to set – spread out with a spatula so you have a nice even layer. Leave to cool and set.

Once the praline has set, break up by hand and place in food processer and blitz so you have small pieces. You may have to do this in batches.

For the chocolate crème anglaise, add vanilla pod seeds to egg yolks and sugar and whisk until pale and fluffy.

Heat milk to scalding point, then pour onto egg mixture while continuing to whisk. Return the mixture to the pan and stir continuously on the heat over a medium heat until mixture thickens and coats the back of a spoon. Pass through a sieve and leave to cool.

Once the mixture is cool, using mixer, beat in the softened butter so that you have a smooth mixture. Then finally add the melted chocolate and mix again.

Finally, using a spatula, fold in half the blitzed praline mixture. The rest can be kept for use another time.

To assemble, take 8” cake and cut into layers of about 1,5cm. Using the 8” mould build cake with layers of sponge sandwiched with buttercream in the cake mould. Place in the fridge to set.

Repeat with 6” cake, layering sponge. Place in the fridge to chill while you prepare decoration.

For the fruit decoration, take strawberries and dip in dark chocolate and then drizzle over white chocolate. Alternate this procedure so that you have both strawberries dipped in white chocolate and drizzled with dark chocolate, and dark drizzled with white. Place on silicone mat to set.

For the chocolate fans assembly, remove cakes from the fridge and remove from moulds – a blow torch may help or use the heat from your hands to release the layered cakes.

Using palette knife, coat sides of 8” cake with thin layer of praline cream and secure chocolate cigars around the side of the cake. Before the whole cake is completely covered, drizzle melted dark chocolate over top of 8” cake to act as a glue and then slide the 6” cake on top to form the top tier. Finish decorating the sides of both cakes with chocolate cigars.

Place the raspberries in the gap between the 8” and 6” cake.

Place the chocolate fans and the strawberries on the top of the 6” cake to decorate.