Berry and Choc Gateau
ready in 12 h. 30 min.
Stir the biscuit crumbs into the melted butter and press into a greased 20 cm | 8" loose-bottomed cake tin and chill to harden.
Melt the chocolate with the butter and vanilla extract in a bowl over simmering water. Remove and leave to cool slightly.
In a separate bowl, mix the cream cheese, sugar and cream until smooth.
Gently fold the chocolate mixture into the cream, then stir in the raspberries.
Spoon onto the biscuit base and chill for at least 12 hours before serving.