Chocolate marquise with raspberries

2. Break the chocolate into a heatproof bowl set over a pan of hot water and melt gently. Remove from the heat and stir until smooth.

3. In a mixing bowl, beat the butter with half the sugar until pale and fluffy. Sift in the cocoa and mix well.

4. In another bowl, beat the egg yolks with the remaining sugar until pale and smooth, then add the orange flower water.

5. In a third bowl, whip the cream until thick.

6. Mix the melted chocolate into the butter mixture, then fold in the egg yolk mixture and, finally, fold in the cream.

7. Spoon into the tin and chill for three hours or until set. Turn out the marquise on to a serving dish and cut into four to six slices. Decorate with a couple of fresh mint leaves and serve with the raspberries or other fruit of choice.