200ml cream 200 grams dark chocolate, chopped (67 per cent cocoa)
Heat the cream in a small saucepan until just below boiling point. Take off the heat and add the chocolate. Leave for 1 minute then whisk until smooth. Set aside until cool and it has thickened to a spreadable consistency. Spoon over the cake, making swirls with the back of a spoon. MAKES X CUPS
TO GARNISH Top with extra garnishes of choice. I used: Valrhona chocolate pearls, edible gold and silver stars, rolled dark and white chocolate cigars.