Raspberry Chocolate Cake

For the cake

g/1lb 2oz dark chocolate, (around 60% cocoa solids), chopped

g/1lb 2oz unsalted butter, softened

g/3½oz golden caster sugar

medium free-range eggs

g/9oz self-raising flour

g/5½oz ground almonds

vanilla extract

For the chocolate glaze

g/5½oz dark chocolate (at least 70% cocoa solids), chopped

g/5½oz double cream

g/1¾oz unsalted butter

For the syrup

g/3oz caster sugar

g/1¾oz glucose syrup

g/2¼oz black raspberry liqueur, such as Chambord

For the filling

g/9oz raspberry conserve

ml/20fl oz double cream, whipped until firm peaks form when the whisk is removed

g/1lb 2oz fresh raspberries

For the chocolate decorations

g/1lb 5oz dark chocolate (around 40% cocoa solids), chopped finely

g/1lb 5oz white chocolate (around 40% cocoa solids), chopped finely