Chop the chocolate and place it in a bowl.

Heat the cream to boiling point and pour it over the chocolate.

Let it steep for 1 minute - then stir.

When the chocolate is melted, cover it with a piece of cling film; there must not be any air which can cause condensation.

Put the mixture in the fridge overnight.

Whip it up!

Extra delicious compote from when I made rhubarb syrup! You can find the recipe here.

Whisk eggs and sugar until white and sift the remaining ingredients in.

Stir the batter.

Spread the batter on a piece of baking paper. Bake in a conventional oven at 210 degrees Celsius (410 degrees Fahrenheit) for 8-10 minutes.

Sprinkle sugar on the baked cake and place a piece of baking paper on top.

Turn the cake over.

Now carefully remove the top paper and let the cake cool.

Spread with rhubarb compote, followed by chocolate ganache and roll tightly and carefully.

Place in the fridge for at least 1 hour.

Decorate - here I have used leftover ganache, rhubarb strips, sorrel, and pink dust.