Sometimes, you need a dessert that is pure chocolate indulgence. Not a scattering of chocolate chips here and there, or a bit of cocoa added to a sponge mixture, but a proper mouthful of thick, rich, silky molten chocolate. The kind that envelops your tongue like dark cashmere, and leaves you wanting to bathe in a pool of rippling cocoa. This is that dessert. A layer of smooth, fudgy dark chocolate ganache is baked until just set inside a crunchy, buttery pastry shell, flecked with hazelnuts for that praline hit. It's so thick and smooth you need a hot knife to cut through it, and it's scattered with freeze-dried raspberry pieces for delicious bursts of fruity sharpness in every mouthful. On the side, a glorious ice cream rippled with vanilla, crushed meringues and a tangy raspberry coulis, vibrant with the fragrant heat of pink peppercorns. It's perfect against the silky, complex ganache and the crisp pastry. Head to my post on Great British Chefs for the recipe!