- Mix your crushed cookies with the butter. Tip into a lined, loose-bottomed tin and press down and up the sides to form your pie crust. Freeze for 30 minutes.
- Meanwhile, over a very low heat, melt your coffee, butter, sugars and chocolate until glossy and smooth (it should be warm, not hot). Leave to cool for a few minutes. Sieve your flour, cocoa and salt into a large bowl. Add your chocolate mix and eggs and whisk until smooth and gloopy.
- Pour 1/2 of your mix into your pie crust. Add your raspberries in an even layer. Add the rest of your chocolate mix. Bake for 30 minutes at 180°C.
- Leave to cool slightly before removing from the tin. Great warm with ice-cream!