5oz butter

5 oz dark muscovado sugar

3 eggs

6 oz self raising flour

1 level tsp baking powder

2 oz cocoa

1 tsp vanilla essence

5 tblspn milk

For the filling:

8 oz fresh or frozen cranberries

Grated rind and juice of one orange

2 level tblspn dark muscovado sugar

2 level tsp cornflour

5 fl oz whipping cream

For the icing and decoration:

5 oz plain chocolate

1 oz soft brown sugar

1 tsp sunflower oil

Preheat oven to 190oC, 375oF or gas mark 5.

Cream butter and sugar. Separate eggs and beat yolks into the mixture

Sift flour and baking powder together and stir gradually into the cream mixture with the cocoa , vanilla and milk

Whisk egg whites and fold into the mixture. Spoon into lightly greased 3 pint ring mould and smooth surface. Bake for 35-45 minutes or until risen. Turn onto a wire tray and cool.

Put cranberries into a pan with orange rind, juice and sugar and poach gently for 10 minutes.

Blend the cornflour with water and mix into cranberries. Bring to boil stirring until sauce is thick and clear. Leave to cool.

Cut the cake into three layers. Place bottom layer onto a serving plate. Whip cream until stiff and spread over bottom two layers of cake.

Cover the cream with cranberry filling them place layers one on top of another.

Using a peeler, make up 1 oz chocolate curls.

Put remaining chocolate into a pan with the sugar, 3 table spoons water and oil. Stir over a low heat until melted and smooth.

Cool icing slightly then pour over cake.

Top with chocolate curls and leave to set.