Preheat oven to 180°C/160°C (convection). Grease a deep 19cm square cake pan; line base and sides with baking paper, extending paper 5 cm over edge.
Combine butter and chocolate in small saucepan; stir over low heat until smooth. Cool.
Beat egg and sugar in small bowl with electric mixer until thick and creamy. Stir in chocolate mixture and sifted flours.
Spread mixture into pan; bake 10 minutes. Make topping by combining all the topping ingredients and mix well. Pour topping over brownie base; bake about 15 minutes. Cool in oven with door ajar. Refrigerate for 3 hours.
For the berry coulis combine all ingredients in a saucepan and bring to the boil slowly over a low heat, stirring continuously with a wooden spoon. Boil for 3 minutes, skimming the surface if necessary.
Pass the syrup through a wire mesh strainer, and then add the fresh berries as desired (amount of berries will determine the thickness of the Coulis) and bring to the boil for 5 minutes.
Blend fresh berries and syrup and strain through a wire mesh strainer. Allow the coulis to cool in a squeeze bottle. Decorate plate in a zigzag design.
Place a serving of cheesecake in the centre of the plate with 3 or 4 truffles placed around the plate. Serve topped with fresh raspberries, if desired.
By Jerome Peters and Danielle Schamrel of the Cape Town Hotel School. For more information on the Table of Peace and Unity, click here.