Chocolate, hazelnut & raspberry torte

You won’t believe how simple this decadent delight is to make. You don’t need a particularly high cocoa solids dark chocolate for this and can even use milk chocolate instead. SERVES 12 PREP 20min, plus cooling and chilling COOK about 10min

• 300g dark 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 roasted chopped hazelnuts

• 450g raspberries

1 Melt dark chocolate, golden syrup and Frangelico (if using) in a heatproof bowl set over a pan of barely simmering water – do not stir or the mixture will seize into a solid mass. Take off heat and set aside. Melt white chocolate in a separate bowl as above; take off heat; set aside. Allow both bowls to cool until just warm, about 15min.

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

3 In a large bowl, whip cream and icing sugar until mixture just holds its shape. Spoon roughly ⅓ of cream mixture into white chocolate bowl. Add hazelnuts; fold to combine.

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

5 Sprinkle on ⅓ 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: CALS 572; FAT 42G; SAT FAT 25G; CARBS 41G ➺

‘A chocolatey delight that’s the perfect get-ahead pud for entertaining’