Bored? Bake!

Give your oven the night off and whip up this decadent delight! You won’t believe how simple it is to make

CHOCOLATE, HAZELNUT AND RASPBERRY TORTE

A simple showstopper that will almost certainly leave you wanting a second slice!

Serves 12 Hands-on time: 20min Cooking time: About 10min

300g plain chocolate, finely chopped 25g golden syrup, plus extra to stick 25ml Frangelico hazelnut liqueur, optional

200g white chocolate, finely chopped 100g brandy snaps

600ml double cream

75g icing sugar, plus extra to dust 25g ready-roasted chopped hazelnuts About 450g raspberries

1 Melt the plain chocolate, golden syrup and Frangelico (if using) in a heatproof bowl set over a pan of simmering water – do not stir or the mixture will seize into a solid mass. Remove from the heat and set aside. Next, melt the white chocolate as above, then remove from the heat and set aside. Allow both chocolate bowls to cool until just warm, about 15min.

2 Meanwhile, line the base and sides of a 20.5cm round cake tin, at least 9cm deep, with baking parchment – using a little golden syrup to help stick the parchment. Roughly crumble brandy snaps into the base of the tin.

3 In a large bowl, whip the cream and icing sugar until the mixture just holds its shape. Spoon roughly 1/3 of the cream mixture into the bowl of white chocolate. Add the hazelnuts and fold to combine.

4 Next, fold the melted plain chocolate mixture into the remaining cream. Spoon into prepared tin and smooth to level, trying not to disturb the brandy snaps.

5 Sprinkle on about 1/3 of the raspberries, then top with the white chocolate mixture, smoothing to level. Arrange remaining raspberries on top. Chill for at least 1hr.

6 To serve, transfer to a serving plate and allow to sit at room temperature for at least 10min. Dust with icing sugar and serve in slices.

Per serving:

572 cals, 5g protein, 42g fat (25g saturates), 41g carbs (39g total sugars), 2g fibre