Paul A Young served up a delicious chocolate terrine ice cream layer cake with fresh strawberries and raspberries on Saturday Kitchen.

The ingredients for the chocolate layers: 350g dark chocolate, finely chopped.

For the ice cream base: 450ml condensed milk, 2 tsp vanilla bean paste or extract and 600ml double cream.

For the white chocolate and raspberry flavour ice cream: 100g white chocolate and 150g frozen raspberries, broken into pieces.

For the chocolate flavour ice cream: 50g dark chocolate, 80% or above cocoa solids.

For the ganache: ​175g dark chocolate (60% or above cocoa solids), 75ml boiling water and 100g golden syrup.

To serve (optional): fresh berries, chocolate shards and edible flowers.

See recipes by Paul in his book titled: Sensational Chocolate: 50 Celebrities Share 60 Recipes available from Amazon now.