Instructions: Line base and side of deep 20cm cake tin with greaseproof paper.

Separate eggs.

Cut cake into 1cm cubes.

Dissolve the gelatine in hot water.

Melt chocolate and butter over simmering water. Stir in bandy, icing sugar and gelatine.

Allow to cool 3 minutes, then beat in the egg yolks.

Beat cream until soft peaks form.

Beat egg whites until stiff.

Quickly fold cream into chocolate mixture.

Fold in egg whites in two batches.

Pour half the chocolate mixture into prepared tin.

Place cake cubes on to chocolate mixture, top with remaining chocolate mixture.

Refrigerate over night.

Invert on to serving plate, decorate with whipped cream, strawberries and grated chocolate.

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