1 chocolate Swiss Roll
20ml water
1 teaspoon lemon juice
15g caster sugar
15g dark rum
120g bitter chocolate (70% cocoa)
200g whipping cream

For the sauce
10 fresh strawberries, quartered
20ml of water
20g of caster sugar
1 teaspoon of lemon juice

To serve
Cocoa powder, fresh mint leaves and strawberry halves

You'll also need two heart-shaped cake tins and a piece of card covered in foil to go under the case.

METHOD

Melt the chocolate in a bowl over a saucepan of hot water and leave to cool slightly.

Open up the Swiss Roll and cut out a heart shape to form the bottom of the cake.

In a small saucepan, melt the sugar with the water, rum and a teaspoon of lemon juice.

In a bowl, whip the cream and add the melted chocolate.

Place the rum mixture on the cake, before putting the cream and chocolate mixture on top. Place the cake in the fridge for about 2 hours.

In the meantime, make a smooth sauce by mixing the strawberries, caster sugar and lemon juice in a mixer.

To serve
Place a hot rag around the case, this makes it easier to ease the cake out. Place it on a plate. Decorate with the strawberry sauce, cocoa powder, mint leaves and fresh strawberries

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