Line a 20cm loaf pan with baking paper. Melt chocolate over a pot of simmering water. Stir through vanilla seeds and gelatine.
Cool slightly. Fold through half the cream until well combined. Repeat with remaining cream.
Fold through raspberries.
Pour half the mousse into a loaf pan. Chill for 10-15 minutes to set slightly.
Cut Madeira cake horizontally into 4 large rectangular slices.
Trim slices to create two single layers in loaf pan.
Heat chocolate sauce according to packet instructions and stir through chocolate liqueur.
Dip one cake layer into chocolate sauce mixture and place on top of mousse.
Spread cake with mousse.
Set slightly. Dip remaining cake into chocolate sauce and spoon over last mousse layer.
Set in fridge. Unmould just before serving and dust with cocoa powder.
This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.