Ingredients

Steps

• Line a 20cm spring-form tin with oiled cling film.
• Process the chocolate in a food processor until it becomes a fine powder.
• Dissolve sugar in 90ml of water over low heat and boil for 4 minutes into a syrup.
• Pour hot syrup over chocolate while processing to melt it completely.
• Add egg yolks and brandy to the chocolate mixture and blend briefly.
• Whip double cream to a soft consistency and fold in the chocolate mixture.
• Transfer mixture to the tin and freeze for at least four hours.
• Remove from freezer 20 minutes before serving and decorate with strawberries and icing sugar.