METHOD

1. Place 300g chocolate and ⅔ cup cream in a saucepan over low heat and stir until smooth. Set aside to cool.
   
2. Place the gelatine and water in a small bowl and set aside for 1–2 minutes. Place the remaining chocolate and butter in a saucepan over low heat and stir until melted and smooth. Remove from the heat and stir through the gelatine mixture until dissolved. 
   
3. Pour into a bowl and gradually add the egg yolks, beating well to combine. Set aside.
   
4. Place the remaining cream in the bowl of an electric mixer and whisk until soft peaks form. Set aside.
   
5. Place the eggwhites in the bowl of an electric mixer and whisk until soft peaks form. Gradually add the sugar and whisk until thick and glossy. Gently fold the eggwhite mixture through the chocolate mixture. Fold through the whipped cream and pour into a lightly greased 32cm x 7½cm x 8cm loaf tin lined with non-stick baking paper. Spread with the reserved chocolate and cream mixture. 
   
6. Refrigerate for 2 hours or until set. Turn onto a serving plate and top with raspberries to serve. Serves 12. 
   

* As the eggs aren’t cooked, ensure they are very fresh.