Chocolate and raspberry cardinal Author: Helen Doyle Serves: 20 Ingredients 3 leaves bronze gelatine 397g Alto el Sol dark chocolate [65% good quality dark chocolate] 2 eggs 2 egg yolks 227g caster sugar 473ml raspberry puree 650ml whipping cream Chocolate decoration 1kg tempering chocolate 200ml red cocoa butter Chocolate decoration: 1kg tempering chocolate 200ml red