|400 g||puff pastry — defrosted|
|1||eggs — beaten|
|200 g||dark chocolate — 70%|
|100 g||milk chocolate — finely chopped|
|40 ml||coffee liqueur|
|1/2 tsp||instant coffee powder — espresso|
|500 ml||cream — double thick|
Preheat oven to 200C.
Unroll the pastry on a lightly floured surface and cut out two 12cm x 25cm rectangles.
Prick with a fork and place each on a baking tray lined with baking paper, then freeze for 30 minutes.
Brush the pastry lightly with eggwash, then place 4 small 2cm-high cookie cutters in the corners of each tray, cover with a piece of baking paper, then another baking tray (this will help the pastry to rise evenly).
Bake for 20 – 25 minutes until dark golden and crisp, swapping the trays halfway through to bake evenly.
Cool on the trays for 15 minutes, then cool completely on wire racks.
Heat the chocolate, liqueur and espresso powder in a bowl over a saucepan of simmering water, stirring occasionally, until smooth.
Remove from the heat, add the cream and whisk for about 5 minutes with an electric beater until soft peaks form.
Refrigerate to firm up slightly, about 5-10 minutes.
Halve each puff pastry rectangle lengthways with a large serrated knife, place one on a serving platter and spread with a third of the mocha creme and sandwich with another piece of puff pastry.
Spread another third of creme on top and place the raspberries on top of the creme layer.
Sandwich the remaining two pieces of pastry with the remaining creme and gently place on top of the raspberries.
Dust with icing sugar, cut into slices with a large serrated knife and serve immediately.
Recipe reprinted with permission of HeinStirred.