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- 300 g
(11oz) plain chocolate, finely chopped
- 25 g
(1oz) golden syrup, plus extra to stick
- 25 ml
(1 fl oz) Frangelico hazelnut liqueur, optional
- 200 g
(7oz) white chocolate, finely chopped
- 100 g
(3 ½oz) brandy snaps
- 600 ml
double cream
- 75 g
(3oz) icing sugar, plus extra to dust
- 25 g
(1oz) roasted chopped hazelnuts
about 450g (1lb) raspberries
- Step 1
Melt 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. Take o ff heat and set aside. Next, melt white chocolate as above; take off heat; set aside. Allow both chocolate bowls to cool until just warm, about 15min.
- Step 2
Meanwhile, line base and sides of a 20.5cm (8in) round cake tin, at least 9cm (3½in) deep, with baking parchment – use a little golden syrup to help stick the parchment. Roughly crumble brandy snaps into base of tin.
- Step 3
In a large bowl, whip cream and icing sugar until mixture just holds its shape. Spoon roughly 1/3 of cream mixture into white chocolate bowl. Add hazelnuts; fold to combine.
- Step 4
Next, fold melted plain chocolate mixture into remaining cream. Spoon into prepared tin and smooth to level, trying not to disturb brandy snaps.
- Step 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.
- Step 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.
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Get Ahead
Make to end of step 5 up to 2 days ahead. Cover loosely with foil; chill. Complete recipe. Leave for 10min at room temperature; serve.
Per Serving:
- Calories: 572
- Fibre: 2 g
- Total carbs: 41 g
- Sugars: 39 g
- Total fat: 42 g
- Saturated fat: 25 g
- Protein: 5 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
