Melt the butter in a saucepan. Blitz the biscuits in a food processor while pouring in the butter. Grease a cake tin and line with greaseproof paper. Line the bottom of the tin with the biscuit crumble. Press the mixture down with a spoon and leave to set in fridge for 30 minutes.
While the biscuit base is setting, bring the cream to the boil and pour over the chocolate. Add the Grand Marnier and stir until the mixture is smooth and shiny. Pour one third of the mix into the prepared cake tin. Distribute the raspberries evenly and pour the remaining chocolate mix carefully on top. Tap the cake tin gently to level the top of the cake. Return the cake to the fridge for 1 hour or until set.
Before serving, allow the cake to come to room temperature.
«When adding the raspberries press them into the chocolate mix. When you cut the cake it will have a better appearance. »