This gateau should be made a day in advance to give it the right flavour and consistency.
Work together all the ingredients for the dough. Put the dough in a plastic bag and refrigerate for at least 1 hour. Divide the dough into three equal pieces and roll each piece out into a flat disc about 25 cm in diameter. Place the discs on a baking sheet lined with baking parchment and bake at the centre of the oven at 175 °C for about 12 minutes. Leave to cool on a wire rack. Break the chocolate for the filling into small pieces and put in a saucepan with the other filling ingredients. Simmer, stirring constantly, until the mixture is smooth. Leave to cool. Spread the filling on two of the cake discs and sandwich the cake together. Break the chocolate for the icing into small pieces, put it in a saucepan with the syrup and fat and bring to the boil. Spread the warm icing over the cake. Whip the cream until it forms soft peaks. Mash the raspberries and add the icing sugar. Serve the cream and the raspberry sauce with the gateau.
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