Crush 200g all-butter (or shortbread) biscuits then mix in 60g butter with a Tbs golden syrup and press this into the base
of a 23cm loose-bottomed flan tin. Break up 100g dark chocolate and 100g milk chocolate and melt in a microwave oven
for 2-3 minutes on medium. Stir in 1 tsp vanilla extract and 2 Tbs icing sugar. Beat 200ml double cream until it forms
soft peaks, then fold this gently into the cooled melted chocolate. Pour into the biscuit crumb crust, smooth the top
and chill in the refrigerator for several hours. Decorate with blobs of crème fraîche and raspberries.