Dark chocolate parfait with berry sauce

Method

1. Put a heatproof bowl over a pan of barely simmering water (don’t let the bowl touch the water), then add the chocolate and leave to melt. Once fully melted, set aside to cool a little (but leave the pan of water at a very low simmer). Meanwhile, beat together the egg yolks and sugar until combined.
2. Pour the egg mixture into the cooled melted chocolate, then put the bowl back over the simmering water. Using an electric whisk, beat the mixture for 3-4 minutes until thickened and the sugar has dissolved. Remove from the heat.
3. Sift the cocoa powder into the bowl, then use a metal spoon to fold it in. In a separate bowl, use a balloon whisk to whip the cream to soft peaks. Fold the cream into the chocolate mixture in 3 batches – the first batch will need a good amount of mixing to combine completely, but try to be gentler with the additional batches. Stir in the sea salt.
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5. Grease the loaf tin with the oil and line with baking paper, then pour the mixture into it. Cover and freeze overnight.
6. About an hour before you plan toserve, make the sauce. Put the berries and icing sugar in a small pan over a low-medium heat. Warm through for 4-5 minutes until the berries have softened and the sugar has dissolved. Allow to cool, then transfer to a processor/blender and whizz until smooth. Push through a fine sieve using the back of a large spoon, then set aside.
7. To serve, turn the parfait out of the tin onto a platter, remove the paper, then drizzle the sauce over. Use a knife dipped in hot water to cut slices of the parfait.