Ingredients

For the chocolate crumb:

• 140 grams chocolate sandwich cookies

  For the mocha cream:

• 170 grams icing sugar, sieved
• 2 tbsp. cocoa powder, sieved
• 2 tsp ground instant espresso granules,  sieved
• 230 grams cream cheese
• 260 grams double cream
• 1 tsp vanilla extract 

For the coulis:

• 130 grams fresh raspberries
• 1 tbsp. lemon juice
• 3 tbsp. icing sugar
• 20 grams water

 To garnish:

• 100 grams(Approx.) fresh raspberries
• 1-2 tbsp. icing sugar
• 20 grams(Approx.) dark chocolate, grated or chocolate curls

Method

Before you start: 

• in a large bowl sieve together the icing sugar, cocoa powder and ground espresso granules

Method: 

For the chocolate crumb: 

1. Attach the food processor bowl with the knife tool fitted
2. Break the sandwich cookies in half as you add them into the bowl
3. Select mid speed until the mixture resembles fine crumbs, remove the knife tool and reserve the crumbs in a separate bowl

For the mocha cream: 

1. Attach the metal mixing bowl and fit the whisk tool
2. Add the sieved dry ingredients to the metal bowl, followed by the remaining mocha cream ingredients
3. Select mid speed and whisk for one minute
4. Once the machine has stopped, run a spatula around the sides of the bowl
5. Whisk for a further 30 seconds at mid speed
6. Remove the whisk tool, spoon the mixture into a piping bag and set aside 

For the coulis: 

1. Attach the blender goblet to the base unit
2. Add all of the coulis ingredients, select maximum speed for 30-40 seconds until puréed 

To Assemble: 

1. Begin with a layer of the chocolate crumb
2. Add a layer of the mocha cream
3. Add a layer of the fruit coulis
4. Repeat the first two layers before  topping with raspberries, a light dusting of icing sugar and some grated chocolate
5. Serve immediately or refrigerate until required