Pre-heat the oven to 350F - 180C and line a round cake pan with parchment paper - 22cm diameter pan.

Melt the chocolate and butter in a heatproof bowl over a hot water bath until smooth.

Remove from heat and allow to cool 10 minutes then stir in the sugar and eggs and mix well.

Fold in the flour and salt using a spatula then pour the batter in your prepared pan.

Top with peach cubes and bake in the oven for 20-25 minutes.

Allow to cool in the pan then place the brownie base in a cake ring lined with acetate sheets. Place aside.

Bloom the gelatin in cold water.

Mix the mascarpone with melted white chocolate. Stir in the melted gelatin then add the vanilla paste.

Fold in the whipped cream then spoon the mousse over the brownie base.

Bloom the gelatin in cold water.

Combine the peach puree, sugar and cardamom seeds in a saucepan.

Cook over low heat for about 10 minutes then remove from heat and discard the cardamom seeds. Allow the puree to cool down slightly then stir in the gelatin.

Pour the puree in a 18cm diameter round cake pan lined with plastic wrap and place in the freezer until needed for at least 1 hour to set and freeze so it can be handled later.

Start by mixing the raspberries with 30g sugar. Place over low heat and cook for 10 minutes until softened. Pass the mixture through a fine sieve to remove the seeds. Place the puree aside.

Bloom the gelatin in cold water for 10 minutes.

Mix 60g sugar with 30ml cold water and place over medium flame. Cook for 5 minutes until the syrup start to thicken.

While the syrup cooks, mix the egg yolks with an electric mixer until fluffy and light.

Slowly pour in the hot syrup, mixing all the time. Continue mixing for a few minutes until at least double in volume.

Stir in the melted gelatin, followed by the melted chocolate.

Fold in the raspberry puree then allow the mixture to come to room temperature.

Fold in the whipped cream then pour half of the mousse over the mascarpone mousse. Place in the freezer for 10 minute to set.

Remove the cake ring and the peach insert from the freezer. Unmold the peach insert and place it in the center of the chocolate mousse.

Cover with the remainign chocolate raspberry mousse and place back in the fridge to set for a few hours, preferably overnight.

Bloom the gelatin in cold water for 10 minutes.

Combine the sugar, cocoa powder, cold water, cream and a pinch of salt in a saucepan.

Place over medium flame and cook for 10 minutes until it begins to thicken. Watch it carefully as it tends to foam up.

Remove from heat, stir in the gelatin and vanilla and pass the mixture through a fine sieve.

Allow to cool completely before using.

Remove the cake from the fridge and carefulyl take off the ring and acetate sheets. Place the cake in the freezer for at least 1 hour before glazing.

Place the cake over a wire rack set up over a cake pan or large plate to gather the dripping glaze.

Make sure the glaze is runny, but not warm. Pour the glaze evenly over the cake, starting with the center then moving over the edges then allow the glaze to drip off for a few minutes.

Transfer the cake on your cake platter and serve.