Ingredients

Choc fudge base

• 60ml (1/4 cup) hot water
• 50g dark cooking chocolate, finely chopped
• 40g butter
• 100g (1/2 cup) caster sugar
• 40g (1/4 cup) plain flour
• 2 teaspoons self-raising flour
• 2 tablespoons cocoa powder
• 1 egg, lightly whisked

White choc layers

• 2 x 250g pkts cream cheese, at room temperature
• 100g (1/2 cup) caster sugar
• 125ml (1/2 cup) thickened cream
• 200g white chocolate, melted
• 2 teaspoons vanilla extract
• 80ml (1/3 cup) boiling water
• 2 teaspoons gelatine powder

Berry layer

• 100g frozen raspberries, thawed
• 250g pkt cream cheese, at room temperature
• 55g (1/4 cup) caster sugar
• 60ml (1/4 cup) thickened cream
• 2 tablespoons boiling water
• 1 teaspoon gelatine powder

Method

• Step 1 Preheat oven to 160°C. Grease a 7.5cm-deep, 18cm round springform pan, or cake pan with removable base, with melted butter. Line the base and side as smoothly as possible with non-stick baking paper, allowing the paper to come 2cm above the pan.
• Step 2 To make the choc fudge base, heat the water, chocolate and butter in a microwave-safe bowl on high, stirring every minute, until the chocolate melts. Stir in the sugar, combined flour, cocoa powder and egg until well combined. Pour into pan. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Cool completely.
• Step 3 Meanwhile, to make the first white choc layer, use an electric beater to beat half the cream cheese and sugar in a bowl until smooth. Beat in half the cream, chocolate and vanilla. Place half the water in a small heatproof bowl. Sprinkle with half the gelatine. Place bowl in a larger heatproof bowl filled with boiling water. Set aside, stirring occasionally, for 5 minutes or until gelatine dissolves. Remove bowl from water. Set aside for 1 minute to cool. Beat into the cream cheese mixture. Pour over base. Cover with plastic wrap and place in the fridge for 1 hour to set.
• Step 4 To make the berry layer, use a fork to mash the raspberries in a bowl. Use the back of a spoon to press through a fine sieve into a bowl. Discard seeds. Use an electric beater to beat cream cheese and sugar in a bowl until smooth. Beat in raspberry puree and cream. Place the water in a small heatproof bowl. Sprinkle with gelatine. Place the bowl in a slightly larger heatproof bowl filled with boiling water. Set aside, stirring occasionally, for 5 minutes or until the gelatine dissolves. Remove bowl from water. Set aside for 1 minute to cool. Beat into cream cheese mixture. Pour into the pan. Cover with plastic wrap. Place in the fridge for 1 hour to set.
• Step 5 To make the second white choc layer, repeat step 3 with the remaining cream cheese, sugar, cream, chocolate, vanilla, water and gelatine. Pour the mixture over the berry layer. Cover with plastic wrap and place in the fridge for 4-6 hours or until set.