Preheat the oven to 175 degrees Celsius (155 degrees fan-forced). Grease three 23cm x 30cm lipped baking trays and line them with baking paper.

Melt the dark chocolate in a large heatproof bowl set over a pan of simmering water. Remove it from the heat and allow it to cool slightly.

In a stand mixer, combine the egg yolks and caster sugar, mixing on high speed for five minutes until thick and pale.

Delicately fold the egg yolk mixture into the cooled dark chocolate.

In a clean stand mixer, beat the egg whites until soft peaks form. Gently fold the egg whites into the chocolate mixture along with the brandy.

Divide the mixture among the prepared trays and bake for approximately 15 minutes. Allow the cakes to cool completely.

Combine the white chocolate and cream in a saucepan. Heat until steaming, then pour it over the chocolate. Let it sit, stirring until melted, and refrigerate overnight.

When ready, whip the chilled ganache with cream until soft peaks appear.

Mix the berries gently and set aside one cup for decoration.

Layer the cooled cakes with ganache and berries, trimming the edges as necessary.

Adorn the top with reserved fruits and a dusting of icing sugar, if desired.

Chill the cake in the fridge for a few hours before serving.