Melt the chocolate by placing it in a heatproof bowl over a pan of simmering water. Stir until melted. Alternatively, if you have an induction cooktop, melt directly in the saucepan at a very low-temperature setting, stirring occasionally until melted. Remove from heat and set aside to cool slightly.

Using electric beaters, place the eggs and sugar in a large bowl and beat until the mixture is pale and thickened. This will take 4-5 minutes on medium-high speed. Turn the beaters off before adding the cocoa, and gently fold this in until combined.

Whip the cream in another bowl until thickened.  Carefully pour in the melted chocolate and mix this on a low setting or do this by hand by folding with a metal spoon. Do the same now with the egg and sugar mixture. You want to keep as much air in this as possible, so be gentle as you fold and combine.

Spoon into six glasses or moulds and chill in the fridge for at least 1 hour.

Options to serve: Grated chocolate, additional dusting of Dutch cocoa, fresh raspberries or strawberries.