Line a baking tray with parchment paper

Fit the Whisk Tool to the machine

Add Ingredients 1 (gelatine, water) into a clean small bowl

Stir until combined and set aside

Add Ingredients 2 (chocolate) into a clean medium bowl and set aside

Add Ingredients 3 (purée, glucose) into a medium saucepan

Heat over a medium heat, stirring continuously

Remove from the heat

Transfer content of the small bowl into the saucepan

Stir until well combined

Pour 1/3 of the content of the saucepan into the medium bowl

Stir until combined

Add Ingredients 4 (butter) into the medium bowl

Stir until well combined

Pour content of the medium bowl into the round tin

Cover with plastic wrap

Freeze for 3 hours

Add Ingredients 5 (gelatine, water) into a clean small bowl

Stir until combined and set aside

Add Ingredients 6 (pectin, sugar) into a clean small bowl

Stir until combined and set aside

Add Ingredients 7 (honey, purée) into a clean medium saucepan

Heat over a medium heat

Transfer sugar mixture into the saucepan

Whisk until well combined

Heat over medium high heat until boiling

Whisk continuously for 1 minute and remove from the heat

Transfer gelatine into the saucepan

Whisk until well combined and reaches room temperature

Pour content of the saucepan into the round tin

Spread until level

Freeze for 4 hours

Sift Ingredients 8 (ground almonds, flour) into a large bowl and set aside

Attach the Mixer bowl to the machine and fit the splash guard

Add Ingredients 9 (egg whites, sugar) into the Mixer bowl

Whisk on speed 2 for 5 minutes

Whisk on speed 4 for 5 minutes

Whisk on speed 6 for 30 seconds until soft peaks form

Preheat the oven to 160°C

Carefully pour Ingredients 10 (chocolate) into the Mixer bowl

Start the machine on speed Min

With the machine running, gradually transfer content of the large bowl into the Mixer bowl

Mix on speed Min until fully combined

Transfer content of the Mixer bowl into a piping bag

Pipe a spiral pattern onto the lined baking tray about 18 cm in diameter

Bake at 160°C for 12 minutes

Cut out a 16 cm circle from the middle of the dacquoise

Freeze for 1 hour

Add Ingredients 11 (almonds) into a clean saucepan

Heat over a low heat for about 3 minutes

Add Ingredients 12 (biscuits, praline) into the saucepan

Stir until well combined

Spread a thin layer of praline over the dacquoise

Freeze and continue

Add Ingredients 13 (gelatine, water) into a clean small bowl

Stir until combined and set aside

Retrieve, clean the Mixer bowl and fit the Whisk Tool

Attach the Mixer bowl to the machine and fit the splash guard

Add Ingredients 14 (cream) into the Mixer bowl

Whisk on speed 3 for 10 minutes

Whisk on speed 5 until soft peaks form

Transfer to the fridge to chill

Add Ingredients 15 (chocolate) into a clean large bowl and set asidie

Add Ingredients 16 (milk) into a clean medium saucepan

Heat over a low medium heat until simmering

Remove from the heat

Transfer gelatine into the saucepan

Stir well until combined

Pour 1/3 of the milk into the large bowl

Whisk until combined

Set aside and let cool to approx. 40°C

Transfer cream into the large bowl

Mix gently until well combined

Pour content of the large bowl into the round tin

Place the dacquoise circle on top of the chocolate cream mixture

Press down lightly

Using a spatula, smooth the top down

Wrap in plastic wrap

Chill in the fridge overnight

Add Ingredients 17 (gelatine, water) into a clean small bowl

Stir until combined and set aside

Add Ingredients 18 (cream) into a small saucepan

Heat over a low heat

Add Ingredients 19 (sugar, water) into a large saucepan

Heat over a medium high heat until boiling

Remove from the heat

Sift Ingredients 20 (cocoa) into the large saucepan

Stir slowly until combined

Transfer content of the small saucepan into the large saucepan

Transfer gelatine into the large saucepan

Mix until smooth

Let cool until room temperature

Stir gently

Transfer chilled cake onto a cooling rack

Place a large baking tray underneath the cooling rack to catch any excess glaze

Slowly and smoothly pour the glaze over the top of the cake until covered

Carefully transfer the cake to a serving plate

Chill in the fridge for 6 hours

Decorate with raspberries