Panatone scooped out to form a well and lined with chocolate. Berries (fresh and tinned) added with juice reduced with a little brandy (or booze of choice). Breach side of panatone to allow some juice and berries to leak down side and spill around serving plate. Garnish with cream around base of dessert (use a toothpick to make a nice pattern) and some mint leaves.
Leave a resonable thickness on side of panatone (about 3+ cm on normal size)
Best to mix chocolate with a little copha or butter to give more flexible adhesion when lining the hole.
Try to create impression of lava flow when breaching side of cake.
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