Chocolate Ripple Heart with Raspberries

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

Use a fairly shallow heart-shaped cake tin or jelly mould and this rather indulgent pudding of raspberries enclosed in a streaky mixture of fromage frais and dark chocolate will look especially effective. If you use a metal mould without a non-stick coating it is best to line it with clingfilm before adding the pudding ingredients.


  • 150 g (5 oz) plain chocolate, broken into pieces
  • 2 tablespoon water


Lightly oil a 900 ml ( pint) heartshaped cake tin or jelly mould. Put the chocolate and the 2 tablespoons