Jo Pratt's Christmas Chocolate Bombe

Place the chocolate in a bowl with 4tbsp of water. Gently melt over a pan of gently simmering water or in the microwave. Stir until smooth, and then set aside until it has cooled slightly.

Place the butter and sugar in a mixing bowl and beat with an electric hand whisk, until it is light and creamy. Gradually beat in the eggs, a little at a time. The mixture will appear to have curdled, but don't worry, it will be fine after the next stage.

Mix the chocolate into the butter mixture, along with the brandy, until everything is combined. Set aside. Cut each of the trifle sponges into three wafer-thin slices and use enough to line a greased 1.2ltr (2pt) pudding bowl. Spoon in some of the chocolate mixture and smooth over the top. Add a layer of trifle sponges and then another layer of chocolate. Continue until you have used up all of the sponges and chocolate, finishing with a layer of sponge on top.

Cover the surface loosely with clingfilm and then place a saucer on top, pressing down lightly. Place in the fridge for about 24 hours, then remove the saucer and place in the freezer.

It will keep in the freezer for up to 1 month. When you are ready to serve the chocolate bombe, remove from the freezer and turn upside down onto a serving plate, sliding a palate knife around the edge of the bowl and tapping lightly on the top to help.

Lightly whip the cream and spread it around the outside of the chocolate bombe. Finish with a heavy dusting of cocoa powder and serve.