Try this tasty chocolate torte with fresh raspberries and sugar nest pudding from Jonathan Ansell
1. Line a 20cm loose-based, spring clip cake tin with cling film, leaving plenty overhanging the sides of the tin. Melt the chocolate in a bowl in the microwave or over a pan of just boiled water. Cool for 5 minutes.
2. Crush the Amaretti biscuits in a food processor until roughly crumbed and sprinkle over the base of the tin. Lightly whip 500ml of the cream in a large bowl until very soft peaks form. Gently fold in the melted chocolate. Pour over the biscuit base and chill in the fridge for at least 2 hours or until set. (Cover with the overhanging cling film if making well in advance.)
3. To make the sugar nests, turn 6-8 small, rounded bowls or basins upside down and brush with sunflower oil. Heat the sugar in a small pan over a medium hob until it melts, then continue to cook until it starts to turn golden brown.
4. Remove from the heat and quickly, but VERY carefully using a long handled spoon, take spoonfuls of the caramel and drizzle over the greased bowls in a criss-cross manner. WATCH OUT FOR SPLASHES AS THE CARAMEL WILL BE BURNING HOT. Leave in a cool, dry place to set.
5. To serve, lightly whip the reserved cream with a hand whisk. Gently lift the caramel nest off the bowls. Remove the tart carefully from the tin and cut into wedges, discarding the cling film as you go. Lift carefully onto dessert plates and serve with a little whipped cream, topped with some fresh raspberries and a sugar nest on the side.
Please note this recipe has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold
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