Heat the raspberries in a saucepan on a low - mid heat. As they start to melt keep breaking them up with a wooden spoon until you have a soupy-seedy mix.
Place a sieve over another saucepan and pour the soupy-seedy raspberry mix into the sieve. Push it through with a wooden spoon until you have got as much raspberry juice from the mix as possible.
Remove the sieve from the pan and place over a low-mid heat. Add in a tiny squeeze of fresh lemon to freshen up the raspberry flavour.
Add in the unsalted butter and mix around as it melts.
When the butter has melted, stir in the icing sugar. Keep stirring. The mix will reduce to a jam-like consistency. Stir in a drop or two of vanilla extract.
Remove from the heat. when it is cool enough place the pan in the fridge to cool further.
To make the cheesecake topping
Place the cream cheese, sugar, vanilla extract and egg into a deep bowl and beat until well combined.
Gently mix in the raspberries and chopped dark chocolate.
To make the triple chocolate and raspberry brownies
Beat the brown sugar, caster sugar and salted butter together in deep bowl.
Next beat in the eggs.
Sift in the gluten-free white flour, cocoa and ground almonds, and mix in well.
Beat in the shot of the espresso.
Next melt the 70% dark chocolate in the microwave in a small bowl or cup. Melt on full power for 30 seconds, stir around, if it hasn't all melted melt for another 30 seconds, stir and if it hasn't all melted repeat.
Stir the melted chocolate and the vanilla extract into the brownie mix.
Gently mix in the raspberries and the chopped white and milk chocolate.
To assemble and bake
Grease a 20cm square baking tin and heat the oven to 180C.
Pour and scrape in the brownie mix into the greased tin.
The cream cheese topping is very liquid so spoon the raspberries and chocolate from the mix on top of the brownie mix.
Pour over the rest the cream cheese topping and gently mix in a little of it into the brownie mix.
Bake in the oven for 30 minutes or so.
Remove from the oven and allow to cool completely.
Cut into 4 or 6 slices. Top each slice with a heart of raspberry ganache - or a blob. Blobs taste good too.
Push a stake of white chocolate through each heart - or blob.
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