Preheat the oven at 180°C/gas mark 4. Grease and line a large baking tray (or two medium ones) with baking parchment

For the brownies, melt the dark chocolate with the butter in a large bowl placed over barely simmering water (bain marie)

In a separate bowl, whisk together the eggs and the sugar until light and foamy. Stir in the melted chocolate and butter along with the vanilla, then gently fold in the flour and pecans

Pour into the lined baking trays and bake for 13 minutes, increasing the temperature to 190°C/gas mark 5

The brownies should still be moist in the middle when removed from the oven; leave to cool in the tin

For the white chocolate cream, make a ganache by boiling the double cream, then stirring in the soaked gelatin and white chocolate, until the chocolate has melted and the mixture is smooth

Let cool to room temperature, before gently folding through the whipped cream

For the milk chocolate sauce, boil the cream and stir in the milk chocolate until melted and smooth. Allow to cool, then check for consistency; if too thick, add a little milk if required to loosen the sauce

To serve, cut the cooled brownie into squares and place two per plate. Pipe on some of the white chocolate cream and drizzle over some of the milk chocolate sauce. Garnish with mint leaves, raspberries and chocolate decorations as desired