Mary Berry, for those who haven’t heard of her, is the British queen of baking and her recipes are usually very easy and foolproof. Here is a terrific one that you can make in advance, freeze and keep for a long time, although you won’t want to!

Serves 10

For the mousse
14 oz dark chocolate, 70% or more.
4 oz superfine sugar (caster sugar)
6 tbsp water
4 large egg yolks
2 tbsp brandy
20 fl oz heavy cream

To decorate
Powdered sugar (icing sugar)
12 large strawberries, sliced
Extra cream to pour over the servings

Lightly grease an 8 inch loose-bottomed cake tin and line with cling film.
Break the chocolate into sections and drop into a food processor. Process for 1 minute or until just a few pieces remain in the otherwise powdery chocolate.  Alternatively, you could finely grate the chocolate.
Place the sugar and water into a small pan and heat gently over a low heat, until the sugar has dissolved, stirring occasionally.
Increase the heat and boil briskly for 3 to 4 minutes, until the mixture becomes a light syrup.
Set the food processor running and pour the hot syrup through the funnel onto the chocolate – it should melt, but add a dash of boiling water if the chocolate hasn’t completely melted.
Drop the egg yolks into the melted chocolate and process for a few seconds before adding the brandy. If you are not using a food processor, beat the ingredients together with a wooden spoon.
In a separate bowl, whip the cream until lightly thickened.
Fold in the chocolate mixture and then spoon it into the prepared tin, leveling the top with the back of a spoon.
Cover with cling film and transfer to the freezer for a minimum of 4 hours or until it has frozen.
To serve, remove the torte from the freezer, release it from the tin and transfer to a nice cake plate.
Leave to soften for about 10 to 15 minutes before dusting with powdered sugar.
Decorate with fresh strawberries and serve with some cream on the side.