Celebrity Recipes

Rachel McSweeny


Rachel is a former Masterchef contestant and provides a decadent white chocolate and raspberry ‘heart’ cake.

Chocolate and Raspberry Heart Cake



  • 2 eggs, separated
  • 80g castor sugar
  • 50g cornflour
  • 1 tablespoon dutch cocoa
  • ½ teaspoon bicarbonate soda
  • ¼ teaspoon cream of tartar

White Chocolate Mousse

  • 200g white couverture chocolate, chopped
  • 3 egg whites
  • 2 tablespoons castor sugar
  • 200ml cream
  • 150g raspberries, fresh or frozen


  1. To make the white chocolate mousse, melt chocolate in a heatproof bowl over a saucepan of simmering water. Remove from heat and cool slightly. Whip cream until firm and fold into chocolate mixture. Whisk egg whites until firm and then gradually add castor sugar until all dissolved, gently fold into chocolate mixture.
  2. Add raspberries and stir very gently to combine, cover and refrigerate until firm.
  3. To make sponge, use an electric mixer to whip the egg whites until stiff and then gradually add castor sugar. Add egg yolks and whip on low speed until just combined. Remove beaters and gently fold in sifted dry ingredients, mixing gently until completely combined.
  4. Spray a 22cm x 20cm heart shaped springform tin and line base with paper. Spread batter into tin and level the top, pick up cake tin (about 15cm from benchtop) and drop 3 times to remove any air pockets.
  5. To assemble cake, first line clean heart springform tin with plastic wrap, leaving a generous amount overhanging the edges. Cut sponge in half horizontally and put bottom layer back into plastic lined tin, spoon in mousse mixture and then cover with final layer of sponge. Fold plastic over cake and refrigerate for at least 3 hours or until firm, preferably overnight.
  6. To serve dust with icing sugar and garnish with a few extra raspberries.

Dutch cocoa – I like to use VanHouten Cacao which is available at most good supermarkets, it has a smoother milder taste than natural cocoa powder.

If using frozen raspberries, add to mousse mixture direct from the freezer – this will prevent them from breaking down too much as you fold into the mousse mixture.