Line a 2lb/900g loaf tin with a double of cling film.
Melt the butter with the chocolate in a bowl set over a Bain-Marie. Remove from the heat and combine with the cocoa powder. Set aside.
Gently whip the cream with the icing sugar and retain in the fridge until required
Then, Whisk egg yolks and sugar with a whisk until the mixture holds the figure of eight.
Fold in melted butter mixture into the egg mixture. Gently fold into the cream.
Transfer the mixture into the prepared loaf tin and drizzle the melted white chocolate over. Allow to set for up 2 hours or preferably overnight. Serve with berry compote and berries.