Ingredients
For the sponge
- 85g unsalted butter, room temperature
- 85g caster sugar
- 2 medium eggs, lightly beaten
- 70g self-raising flour
- 25g cacao powder
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
For the mousse
- 2 gelatin leaves
- 150g raspberries, plus extra to garnish
- 95g caster sugar
- 6 egg whites
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