1. Preheat the oven to 180C/Fan 160c/Gas Mark 5. Lightly grease and base line a 18cm x 28cm deep swiss roll tin. Line a baking sheet with baking parchment.

2. Melt the 25g white chocolate drops in a small bowl set over a pan of gently simmering water and then melt the 25g milk chocolate drops in a separate bowl in the same way. Pour each chocolate into the corner of a small food bag and snip off the end to make a thin nozzle.

3. Pipe one small 1cm circle then continue piping 4 more slightly increasingly larger circles, using alternate chocolate colours around the edge to make cobweb shapes. Use all the chocolate and then with the pointed edge of a knife drag the chocolate one way and another to finish the look. Chill to set.

4. Place the dark chocolate and butter in a saucepan and gently heat, stirring continually until melted and smooth. Place the eggs, sugar, flours, almonds and chocolate mixture into a bowl and mix to combine.

5. Stir in the griottines and kirsch until well mixed. Pour the mixture into the prepared tin and bake in the preheated oven for 15-20 minutes until cooked when tested with a skewer.

6. Allow to cool for 10 minutes in the cake tin before removing from the tin and placing onto a wire rack to cool further.

7. Meanwhile make the topping. Place the crème fraiche and white chocolate drops into a saucepan and gently heat, stirring continually until melted and smooth. Remove from the heat and transfer to a bowl and chill in the fridge for 30 minutes until firm and well chilled.

8. Cut the cake into 8 large squares. Beat the topping with a wooden spoon and spoon onto the top of each cake square. Top with the remaining griottines and chocolate cob webs to serve.