(Serves 10 - 12)

  • 2 Madeira cakes
  • 500 ml cream
  • 200 g 70% dark chocolate, broken into chunks
  • 300 g white chocolate, broken into chunks
  • 300 g milk chocolate, broken into chunks
  • Cacao for sifting on top

Line a bread pan of 25 x 10 cm with cling wrap. Slice the cakes lengthwise in very thin slices. Line bottom of pan with cake. Heat 250 ml of the cream to just before boiling. Pour hot cream over dark chocolate and stir until melted. Pour mixture on top of cake layer. Refrigerate. Put white chocolate and 125 ml of the cream in a bowl that fits over a pot of just-boiled water. Melt together. Put bowl in fridge to cool. Beat mixture until slightly thickened. Take bread pan out of fridge and cover chocolate with another layer of cake. Spoon white chocolate mixture on top. Repeat this process with the milk chocolate. Cover pan with cling wrap and refrigerate, preferably overnight. Turn out of pan and turn over so milk chocolate is at the top. Sift cacao over and serve immediately.