300g/10½oz fresh raspberries, plus 2 tbsp to serve
125²µ/4½´Ç³ú plain flour
2 tbsp sumac
¼ tsp sumac
130²µ/4½´Ç³ú almond butter
1½ tsp baking powder
350g/12oz caster sugar
80g/3oz dark cocoa powder
130²µ/4½´Ç³ú hazelnuts, skins removed and blended to a crumb, plus 1 handful hazelnuts, roughly chopped
130²µ/4½´Ç³ú icing sugar
250g/9oz dark chocolate, broken into pieces
200g/7oz salted butter, softened
100g/3½oz unsalted butter, softened
3 free-range eggs
20–80ml/¾–2½fl oz full-fat milk, to loosen