yoghurt and bailey’s in a bowl until well combined and smooth.
4. melt the chocolate in a bowl over a saucepan of water, stirring continuously. then fold into the yoghurt until fully mixed.
5. spoon on top of the base, then chill for at least two hours.
6. remove from the tin and press the toasted almonds in to the sides of the cake and top with the raspberries.
dark chocolate with white chocolate- i like using green & black’s white chocolate bar, which has vanilla seeds in it. 