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To make the crystallised flowers: line a baking sheet with baking parchment.
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2
Next, place the egg white in a bowl and the sugar in another.
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Hold the flower, petal or leaf at the base and paint with egg, ensuring you cover every fold.
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Gently sprinkle on the sugar, again making sure every surface is covered, then shake off the excess.
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5
If crystallising whole roses, push a fine florists' wire through the base of the bloom, then hook the wire over a tall glass.
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Leave overnight in a dry, warm place.
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The flower will dry while hanging.
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Lay petals or leaves on the lined sheet and leave overnight in a dry, warm place (an airing cupboard is ideal).
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They will harden in a few hours, becoming brittle.
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10
Store in an airtight container, lined and interleaved with baking parchment.
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11
They are very fragile, so only make a couple of layers.
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12
Next, make the chocolate curls.
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13
Place a small heatproof bowl over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water.
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Add the white chocolate to the bowl and heat until it melts, stirring only very occasionally.
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Pour it onto a plastic board, or a piece of marble, and spread out with a palette knife.
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Allow to set; a short spell in the refrigerator will help.
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Run a sharp fine knife at a 45-degree angle across the chocolate (or use a vegetable peeler) and it will curl.
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Too cold and it wont work; too soft and it will need 15 minutes or so back in the refrigerator.
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19
Youll have to experiment.
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20
To make the cake, preheat the oven to 180C/fan 170C/gas mark 4.
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21
Butter the tin very well, then line with baking parchment.
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Deseed the cardamom pods: split them with the point of a knife, empty out the little seeds and grind them to a powder in a pestle and mortar.
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23
There may be a few pieces of husk mixed in, so sift the cardamom powder together with the flour to remove them.
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24
Place the chocolate in a food processor with half the sugar.
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Process until as fine as possible.
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Take 2 tbsp hot water - not boiling water or the chocolate will seize - and leave it until you can just dip in your finger.
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Dribble it into the chocolate, processing until most has melted.
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Add the remaining sugar and the butter, cut into knobs, and process well.
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29
Add the eggs, flour and vanilla and mix again.
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30
Dont worry if there are tiny pieces of chocolate left in the batter.
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Pour into the tin and bake for 2530 minutes or until a skewer comes out clean.
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32
Rest in the tin for a few minutes, then turn out on to a wire rack, removing the papers.
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Leave until absolutely cold.
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34
Meanwhile, make the ganache.
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35
Place the chocolate in a bowl and, in a pan, bring the cream and rosewater to the boil.
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Pour the cream over the chocolate, leave it for a few seconds, then gently stir until smooth.
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Leave until cold, chill slightly, then whisk until it thickens.
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38
Split the cake in half and invert so the flat base forms the top.
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39
Fill with the ganache and the fresh raspberries, and top with the second layer of cake.
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40
Place the icing sugar in a small bowl and add 2-2 1/2 tbsp rosewater gradually until thick enough to coat the back of a spoon.
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41
Pour it over the cake and allow to drizzle down the sides.
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42
Scatter the cake with the chocolate curls, then with the rose petals.
