Soak the gelatine leaf in a bowl of cold water for 5 minutes, until soft and floppy. Place the cake layer into the bottom of the ring, brush liberally with kirsch syrup and set aside while you prepare the chocolate mousse. Place the 20cm ring mould on a lined baking tray and line the inside of the ring with an acetate strip. Remove from the heat, add the kirsch and leave to cool. In a small pan combine the sugar with 100ml water, bring to the boil and cook until the syrup reaches 110☌/230☏ on the sugar thermometer.
While the cake is baking, prepare the syrup. Leave to cool, then using the ring mould as a guide cut out a 20cm disc. Pour the mixture into the prepared springform tin and bake for 15 minutes, until risen and golden. Sift the flour and salt into the bowl and fold it in, then gently fold in the melted butter. Whisk the eggs and sugar in a stand mixer for about 3 minutes until pale, trebled in volume and the mixture holds a firm ribbon trail. Pour into a medium Pyrex bowl and place in the fridge to set for at least 5 hours, but preferably overnight. Add the raspberry flavouring and a further 500ml cold water and mix well to combine. Slide the pan off the heat, add the gelatine mixture and mix until completely melted. Pour a further 250ml water into a pan, add the sugar and heat until hot but not boiling, stirring all the while to dissolve the sugar. Pour 250ml water into a medium bowl, sprinkle the gelatine into the water and set aside to bloom for 2–3 minutes. Prepare the jelly (this will take longer than anything else to set). Large piping bag, fitted with a medium star nozzle Method 23cm springform cake tin, greased, then base-lined with baking paperĢ acetate strips, each measuring 6 x 65cm
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