4 tsp clotted cream
For the raspberry jellies, set four raspberries aside and then place the remaining raspberries in a saucepan with the sugar and water. Heat gently until the sugar has dissolved and then simmer for a further three minutes, or until the fruit begins to break down.
Push through a fine sieve into a clean pan and heat the fruit gently. Squeeze the gelatine leaves dry and add them to the pan. Remove from the heat and whisk vigorously until all of the gelatine has been dissolved in the liquid. Allow to cool and then transfer the mixture to the fridge to allow to set slightly.
As soon as the jelly begins to thicken and set slightly, remove from the fridge. Half-fill four individual jelly moulds and set one of the reserved raspberries into the centre of each jelly. Top up the moulds with the remaining liquid and refrigerate until set firm.
For the torte, melt the dark and milk chocolate together in a bowl set over a pan of simmering water. (Do not allow the water to touch the base of the bowl.)
Preheat the oven to 180C/360F/Gas 4. Crack the eggs into a mixing bowl. In a separate pan, bring the milk and cream to the boil and then pour this mixture over the eggs, whisking continuously. Gently fold the melted chocolate into the custard mixture.
Fold the hazelnuts into the mixture and then grease a baking tin with butter. Pour the mixture into the tin. Bake for five minutes and then reduce the oven temperature to 110C/230F/Gas and bake for a further 15 minutes.
Turn the oven off and leave the torte inside for a further 20 minutes. Remove from the oven and allow to cool completely.
Remove the jellies from the fridge and dip the bases of the moulds in warm water to loosen the jelly. Turn out onto a plate.
Cut the torte into slices and serve with the individual jellies and a spoonful of clotted cream for each person.
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