For the base
150 ml double cream
200 grams chocolate biscuit crumbs
For the jelly
500 grams raspberries
150 grams granulated sugar
25 grams gelatin
For the chocolate layer
300 grams dark chocolate
250 ml double cream
Preparation
Whip the double cream until stiff peaks form, and stir in biscuit crumbs (you may not need all of the cookies, but make sure the layer is compact and not sticky). Spread this batter into an even cake layer in a spring form round pan (23 cm).
Sprinkle the gelatin over cold water and leave it for a few minutes. Puree the raspberries in a blender, stir in the sugar and pulse on and off for a few more times. Put the mixture in a saucepan over medium heat and let it boil. Set it aside to cool slightly, and then stir in the dissolved gelatin. If necessary, reheat briefly just to make sure the gelatin is distributed evenly. Before putting in the gelatin, you can strain it, if you want a smooth jelly layer. I didn’t. When the jelly has cooled, pour it over the layer in the pan and allow it to cool completely.
For the third layer, bring the cream to a boil, and then pour it over the broken chocolate. Wait a few minutes and then stir to combine. When cooled, pour this mixture over the jelly layer. Put it in the fridge for at least 4 hours and serve.
