Chocolate, Orange & Raspberry Cake

Ingredients

Sachet:

Unlimited:

Limited:

Mix the espresso with the baking powder, orange zest, pancake, and brownie sachets.
Whip two egg whites with salt, sweetener, and a squeeze of lemon to form soft peaks.
Fold into the coffee and sachet mix in three stages try to retain as much air as possible.
Place into an oiled non-stick 8-inchbaking tin and level out with a palette knife.
Bake at 160°c for 18minutes or until cooked, then turn out onto a cooling rack and allow to cool at room temperature.
Cut the chocolate bars into pieces and microwave to melt in short bursts.
Once melted pour onto a non-stick mat and roll into a circle the same size as the sponge. I used a ring to get a more refined finish. **For a halal or vegetarian version omit this step.**
Mix the pear & chocolate sachet with 85g of water and whisk until combined. Spread onto the sponge evenly and top with some orange zest.
Add the chocolate bar layer(if using) and arrange the raspberries evenly on the top. Finish with some more freshly grated orange zest.10.Sliceinto six (or four if not using the chocolate bars)and serve with a nice coffee!