This recipe covers a 20cm cake.

Ingredients

• 200ml double cream
• 200g plain chocolate

Method

• Heat the double cream in a saucepan until it’s boiling.
• Pour over the chopped chocolate and stir until the chocolate has all melted and it’s smooth.
• Leave it to cool.
• For a rougher textured finish, you can whip the mixture slightly once it’s cooled down.