Method

• 1.
  Preheat the steam oven to 160°C.
• 2.
  Grease a 20cm spring form tin with butter and add an (extra) tablespoon of cocoa to coat the tin evenly.
• 3.
  Melt chocolate and butter together over a pot of simmering water.
• 4.
  Sift in cocoa powder and star anise and mix until glossy.
• 5.
  Whisk eggs over a pot of simmering water until they reach 40°C.
• 6.
  Add sugar and whisk until it forms a soft meringue and then whisk in the chocolate mix.
• 7.
  Add to the tin and bake for 60 minutes until a skewer in the middle comes out clean.
• 8.
  To make the cashew praline, heat sugar in a heavy based pan over a moderate heat on a cooktop, until it starts to caramelize.
• 9.
  Stir from time to time until it is evenly coloured and continue to heat until smoke is just starting to appear.
• 10.
  Add the cashews and stir through evenly, then spread on a non-stick tray to cool.
• 11.
  Once cooled, blend to a fine powder just before serving.
• 12.
  To serve, cover the cake in blackberries and then sieve over the praline.