Romantic Chocolate Dessert

melt the chocolate in a small saucepan with the cream, stirring occasionally, until smooth and melted. Remove from the heat and allow to cool. Beat in the cream cheese, sugar and Cointreau. Chill until thick. Open two 4108 food cans, empty contents. Remove base of tins. Wash and dry thoroughly. Line with greaseproof paper, place on baking sheet.

Cut two circles from each slice of madeira cake to fit inside tins. Place on( sponge in the base of each ring. Divide half the chocolate mixture between circles. Spread over sponges. Level surfaces. Top each with remaining sponge circles. Chill for 10 minutes. Spread over remaining chocolate mixture. Level surfaces and chill for 3 hours or overnight.

For decoration: unmould desserts. Using a piece of string measure the circumference and height of the desserts. Cut two strips of greaseproof paper or non-stick parchment paper the length of the string and 2.5cm (‘/2 inch) higher than depth of the desserts. Melt the chocolate and spoon into a small piping bag fitted with a small plain nozzle. Pipe squiggles thickly onto paper strips.

Carefully wrap around the desserts and allow to set for about 2 hours. Carefully remove the greaseproof paper and fill the top with strawberries. Melt the redcurrant jelly with 5ml (ltsp) water until smooth. Allow to cool slightly and spoon over the strawberries. Decorate with mint leaves and rose petals.