Add the chocolate into a large bowl and place a sieve over the top. Set it to one side.

Into a medium saucepan, add the eggs, sugar, cream & milk. Place this over a medium low heat and whisk constantly until it reaches 80-83C (176-181F).

Immediately remove it from the heat and pour it through the sieve over the top of the chocolate. Let the mixture sit for 2 minutes, then blend (or whisk) till smooth.

Add a good pinch of sea salt flakes and whisk these through, then cover the surface directly with cling film and chill it for 3-4 hours in the fridge.

Preheat the oven to 180C/345F Non-Fan Assisted and then lightly grease a 15”x10” baking tray and line it with a sheet of parchment.

Into a medium bowl, add the egg yolks, and 35g sugar. Whisk the mixture until it is thicker in volume, pale in colour and holds a slight ribbon.

Into a medium bowl, add the egg whites and whisk on a medium-low speed. Once frothy, increase the speed to medium and slowly add the sugar (100g).

Whisk ⅓ of the meringue at a time into the egg yolk mixture until fully combined.

Sift in the plain flour & cocoa powder, and whisk it in carefully until fully incorporated.

Pour in the vegetable oil and whole milk and whisk this in, making sure to scrape the bottom of the bowl.

Pour half of the batter onto the lined tray and spread it out evenly.

Bake the sponge for 12-14 minutes, then allow to cool for 5 minutes, before flipping it onto a sheet of parchment paper.

Into a small bowl, add the powdered gelatin and cold water. Stir it together then allow it to bloom for 10 minutes.

Add the cream and water to a small saucepan, and heat it over a medium heat just for around 30 seconds.

Tip in the sugar and cocoa powder, then whisk it together until it reaches a boil. Cook for 30 seconds, then remove from heat and pour it over the gelatin/nappage mix.

Blend it with a hand blender until smooth.

Take one of the cooled sponges, and scoop half of the cremeux onto it. Spread it out as evenly as possible.

Repeat this with the second sponge.

Using a sharp knife, cut each sponge into 4 equal rectangles. You should have a total of 8 rectangles.

Line a tray with a silicon mat or a sheet of parchment paper and carefully stack the sponges on top of each other.

Place the cake into the freezer for 20 minutes.

Once the cake has chilled and the glaze is at the correct temperature, carefully lift the cake onto a wire rack and pour the glaze over the top.

Cut all the rough edges off of the cake, you should be left with a neat, small rectangle.

Cut the remaining cake into 4 equal slices.