Chocolate cake with a warm creamy centre, ice wine granite and a crispy chocolate lace biscuit

Ice wine granite:
1) In a small mixing bowl, dissolve the sugar in the water. Add the ice wine and mix well. Place in the freezer and stir with a fork every 20 minutes for approximately 2 hours. The texture of the finished product should look like coarse snow.

2) When ready to serve, scoop 12 (60g) scoops into 12 tiny serving bowls to be set on the dessert plate.

Lace biscuits:
1) Preheat the oven to 180C/Gas 4.

2) In a medium mixing bowl, cream the butter and the icing sugar together, then add the corn syrup and raspberry puree. Fold in the flour until incorporated. Scoop 12 (60g) scoops of batter onto a parchment paper-lined baking tray. Bake for 12 minutes, then allow to cool for 5 minutes.

3) Remove from pan and serve. Place on the dessert plate behind the chocolate cake.

Chocolate cake:
1) Preheat the oven to 180C/Gas 4.

2) In a mixing bowl whisk the egg yolks, egg whites and sugar until combined. In a medium saucepan, heat the butter to a simmer, then remove from the heat and add the chopped chocolate and stir.

3) When the chocolate is melted, add the sugar and egg mixture and stir until incorporated. Fold in the flour gently until a smooth batter is achieved.

4) Grease 12 (125ml) ramekins and then fill each ramekin to the top with the batter. Bake for 15 minutes, leave to stand for 5 minutes and turn out.

5) Serve each cake immediately, accompanied by the ice wine granite and a lace biscuit.