100²µ/3½´Ç³ú caster sugar
40²µ/1½´Ç³ú cocoa powder
icing sugar, for dusting
65²µ/2½´Ç³ú self-raising flour
300²µ/10½´Ç³ú dark chocolate (around 35-40% cocoa solids), broken into small pieces
300ml/½ pint double cream
300ml/½ pint double cream, whipped
4 large free-range eggs