Sam's Pound Cakes With Chocolate Shards

Step 1: Preheat oven to 170°C.

Step 2: Lightly grease 4 holes of a Texas (180ml) muffin pan and line a tray with baking paper.

Step 3: Using an electric mixer, beat the butter, sugar and vanilla together in a large bowl until pale and fluffy and then add the eggs, one at a time, beating well after each addition.

Step 4: Sift the flour and baking powder over the egg mixture, then using a wooden spoon gently fold into the mixture until combined.

Step 5: Spoon the mixture into the prepared pans and bake for 15 minutes or until a skewer inserted into the centre comes out clean.

Step 6: Cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

Step 7: Meanwhile place chocolate in a heatproof bowl and set over a pan of just simmering water (ensure that the bowl does not touch the water), then stire until melted.

Step 8: Using a palette knife, spread the melted chocolate over the lines tray to 2mm thick, refrigerate for 30 minutes until set.

Step 9: Using a dinner knife, spread the cream over the top of cakes.

Step 10: Break the chocolate into shards and arrange on top of the cakes with the raspberries and dust with icing sugar, then serve.