Ingredients
for the base
- 300g (10oz) Hobnobs, finely crushed
- 60g (2¼oz) unsalted butter, melted
for the filling
- 400ml (14fl oz) double cream
- 250g (9oz) dark chocolate, melted
- 300g (10oz) raspberries, plus extra, to decorate
you will need
- 20cm (8in) springform tin, the base and sides lined with baking parchment
Method
To make the base, place the ingredients in a bowl and mix until well combined. Press into the base of the prepared tin and chill for 1 hour.
To make the filling, gently heat the cream in a heavy-based saucepan, remove from the heat and add the melted chocolate, mixing well to bring it together.
Crush the raspberries over the biscuit base, cover with the chocolate and cream mix, and leave to set overnight or for a couple of hours. To serve, remove from the tin and decorate the top with fresh raspberries. The pie will keep in the fridge for 2 days.
-
Friands with gooseberry and hazelnutThese friands with gooseberry and hazelnut make the most of the fruit's short season
By Samuel Goldsmith •
-
Chicken ratatouille
Make the most of the summer nights by spending them outside rather than in the kitchen with this easy one-pot chicken ratatouille
By Samuel Goldsmith •
-
Semifreddo with grilled peach, pistachio and amaretto
Semifreddo is a classic Italian dessert. We've given it a warm, boozy kick that goes perfectly with an after-dinner coffee.
By Samuel Goldsmith •
-
Andie MacDowell embraces gray hair even after managers say ‘it’s not time’
Andie MacDowell is trading hair dye for her natural color and has never felt more empowered
By Rylee Johnston •
-
Hailey Baldwin Bieber debuted summer’s latest makeup trend
Stick-on eyeliner is easy to apply, perfect for summer
By Rebecca Holland •
-
Will this covid staple become a permanent part of our wardrobes?
Crocs sales are skyrocketing, and they could be here to stay
By Rebecca Holland •
