Line the base and sides of a 20.5cm (8in) round tin with baking paper and set aside.
Put the chocolate and golden syrup into a heatproof bowl with the amaretto.
Set over a pan of gently simmering water, making sure the base doesn't touch the water.
Allow chocolate to melt without stirring.
Remove the bowl from pan and cool until chocolate is just warm.
Sprinkle brandy snap bits over the base of the baking tin.
In a large bowl, whip the cream and icing sugar until the mixture is firm.
Using a metal spoon, gently fold the chocolate into the cream.
Spoon half the mixture into the tin. Level the surface.
Sprinkle over the raspberries, cover with the remaining chocolate mixture and smooth the top.
Chill for 4 hours.
Half an hour before serving, take torte out of fridge.
Remove from tin, peel off parchment and put on a cake stand.
Garnish with fresh mint if using.