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Dunbrody Christmas Chocolate Cake

Melt the plain chocolate in a heatproof bowl set over a pan of simmering water. Leave to cool a little. Lightly beat the egg yolks and then whisk into the melted chocolate until well combined. Whip the cream in a bowl until you have achieved soft peaks and then whisk into the chocolate mixture.

In a separate bowl, beat the egg whites until stiff and then fold into the chocolate mixture. Divide the chocolate sponge in two and cut into a heart shape lined heart shape tin with cling film and place one layer of the spone and place on the bottom fill up with the mousse and top with another laye of sponge . freeze for at least 2 hours or overnight is best.

To make the chocolate ganache, place the chocolate and cream in a pan and cook gently for 1-2 minutes until melted, stirring. The consistency should coat the back of a wooden spoon. If you think it is too thick, add a little more cream. Leave to cool and use immediately or transfer to a bowl, cover with cling film and chill until needed. This will keep happily for two days in the fridge.

When almost ready to serve, warm the the chocolate ganache in a heatproof bowl set over a pan of simmering water. Invert the cake on to a wire rack set over a clean tray and then carefully peel away the cling film. Ladle a little of the chocolate ganache over each one until completely coated, allowing the excess to drip on to the tray below. Using a spatula, scrape the excess chocolate ganache into a small pan and reheat gently. Leave to a cool a little.

To serve, using a fish slice, transfer the coated chocolate mousses on to serving plates and leave to defrost at room temperature for 10 minutes,