100g California Raisins
50ml lychee liqueur
80g egg yolks
93g sugar, divided
100g dark chocolate, melted
40g butter, melted
35ml cooking oil
120g egg whites
Edible flowers, white fungus, lychee, honeydew, dragon fruit slices and California Raisins (Natural & Golden), for garnishing
For the lychee liqueur-infused California Raisins: Heat 100ml water in a saucepan over a medium heat to a boil. Add in the California Raisins and soak until raisins have plumped up, for about 5 minutes. Drain well and transfer the California Raisins into an airtight container. Add in the lychee liqueur and macerate the California Raisins for about 7 days.
Whisk egg yolks, 18g sugar and salt in a mixing bowl to a ribbon stage. Set aside. Whisk the melted chocolate, butter and cooking oil in another mixing bowl until emulifisied. Fold the chocolate mixture into the whisked egg yolk mixture. Set aside. Whip egg whites with the remaing sugar to a soft peaks form. Fold in one-third of the sugar meringue into egg yolk mixture. Fold in the remaining sugar meringue. Add in the macerated California Raisins. Pour the batter into a 20-cm baking pan and bake in a pre-heated oven at 180°C for about 15 minutes. Remove and set aside the chocolate cake to cool. Once cooled, cut to desired pieces.
Place honeydew and dragon fruit pieces onto each serving plate and top with a piece of lychee California Raisin chocolate cake. Garnish with edible flowers, white fungus and California Raisins. Makes 1 cake