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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 1/2oz) 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
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
