To make the syrup, place the water in a saucepan and bring to the boil. Add the sugar and stir till dissolved. Cool and chill in the fridge for 30 mins.
Meanwhile, make the ganache. Place the couverture in a heatproof bowl. Place the cream in a saucepan and bring to the boil then remove from the heat. Pour over the couverture and stir until the mixture is smooth. Leave to cool
Transfer cooled ganache into a piping bag
Remove the chilled syrup from the fridge. Dip the sponge cake disc in the syrup and place in the base of a round 20cm springform cake tin
Pipe a third of the ganache on top and scatter over a handful of Framboise soaked raspberries. Pipe another third of ganache over the raspberries.
Dip the second sponge disc in the remaining syrup and place over the raspberry and ganache layer. Pipe the remaining ganache over the top and smooth evenly with a palette knife.
Chill the cake in the fridge for 4 hours then remove it from the tin
To make the decoration; break the chocolate into pieces and place in a heatproof bowl set over a saucepan of gently simmering water. Stir until melted
Use a cellophane cake decoration strip to make the decoration for the sides of the cake. Place the strip on a flat work surface, paint the melted chocolate over it and then immediately wrap around the cake, chocolate side inwards and leave to cool.
Shave some chocolate from the couverture block and sprinkle over the cake; scatter framboise soaked raspberries over the top.
Carefully peel the cellophane strip off the cake and serve
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