For the chocolate and raspberry brownie:
60g finest-quality cocoa powder
½ tsp baking powder
3 large eggs
plus 1 extra egg yolk
300g caster sugar
250g fresh raspberries
for the hazelnut crumb
For the orange chantilly cream:
200ml double cream
20g caster sugar
Zest 1 orange
1 tsp vanilla essence
Line a baking tin about 23cm x 23cm and preheat oven to 180C/350F/gas mark 4.
Chop 50g of the chocolate into small chips, then melt the remaining 200g in a bain-marie (a bowl set over a pan of simmering water). Remove from the heat once melted.
Sift together the flour, cocoa powder, baking powder and a pinch of salt.
Whisk the eggs and extra egg yolks lightly.
Beat the sugar and butter in a food mixer until pale, fluffy and creamy.
With the mixer running on slow, add the beaten egg a little at a time, speeding up in between each addition. Continue beating the batter until it has a soft, sheeny appearance and has increased in volume.
Stir in 200g of the raspberries as well as the melted and chopped chocolate.
With a large metal spoon gently fold in the flour and cocoa powder using a figure of eight movement, then scrape the mixture into the prepared tin and smooth the top.
Bake for 30 minutes until the centre is slightly sticking to a skewer.
Toast the hazelnuts in a 170C/325F/gas mark 3 oven until golden, then leave to cool.
Tip the hazlenuts into a clean tea towel and rub vigorously to remove the skins before adding to a food processor and blitzing until you have crumbs.
Whip the cream and sugar together until thick.
Add the orange zest and vanilla and whip again until it will hold semi-stiff peaks.
Taste and add more orange or vanilla essence if needed. Set aside in a cool place.
Serve brownies with a generous dollop of the orange chantilly cream on one side.