INGREDIENTS
12
Raspberries, fresh or defrosted frozen
5
Eggs
4 tbsp
Raspberry jam
365 g
Bittersweet chocolate
140 g
Golden caster sugar
2
heaped tbsp Plain flour
1/2 tsp
Salt
2 tsp
Vanilla extract
100 g
Almonds, toasted
175 g
Butter, unsalted
100 milliliters
Double cream
1
Icing sugar and sweet vanilla cream
¼ tsp instant coffee powder or extract