Ingredients

250g raspberries, to decorate

Sifted icing sugar, to dust

Pastry

200g plain flour

40g icing sugar

30g cocoa powder

½ tsp salt

120g cold butter, cubed

1 large egg yolk

1-2 tbs iced water

Raspberry coulis

500g fresh or frozen raspberries 60g caster sugar

2 tsp lemon juice

Chocolate ganache filling

225g dark chocolate (70% cocoa), chopped 250ml thickened cream 30g unsalted butter 1 tsp vanilla extract

Method

To make pastry, place flour, icing sugar, cocoa powder and salt in a food processor. Pulse to combine. Add butter and process to form crumbs. Add the egg yolk and process until dough just comes together, adding iced water as needed.

Turn onto a lightly floured surface and gently knead until almost smooth. Shape into a disc. Wrap dough in cling film and refrig

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