Yes, highly original this recipe, but I think it's actually better than it's plain and purer sister. The addition of raspberries gives you something to contrast the rich chocolate with and the creme de cassis adds a different dimension to the rum.
As before, to serve 10 or more people you need:
5 tbsp creme de cassis
2 tbsp brandy
450g plain chocolate
75g liquid glucose
75g crushed amoretti biscuits
600ml double cream
200g raspberries
1 tbsp cocoa powder
Melt the chocolate, glucose and booze together in a double boiler. Meanwhile sprinkle the ammoreti crumbs over the base of a springform tin lined with clingfilm. Lay about 15 raspberries on to the base of the tin, on top of the crumbs. Whip the cream till flopped and then fold into the chocolate mixture. Add the rest of the raspberries, saving 12 for decoration, and fold gently to mix. Pour in to the tin, smooth the top, dust with cocoa and decorate with the reserved raspberries. Leave to chill for at least a couple of hours, if not overnight. Serve in modest slices and let out a deep sigh of contentment. Someone tasting this yesterday said "do you always eat like this" to my husband and looked very jealous at the positive reply!!
That sounds deeeelicious. Mmm.
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