Preheat the oven to 180C/ 170C Fan. Break the Fine Cooks' Chocolate into a small bowl and place over a saucepan of simmering water.

Using an electric mixer beat the butter and sugar together in a large bowl until pale in colour.

Mix the eggs and yoghurt together; add these to the mixture along with the other ingredients. Beat together for a further 2 minutes.

Place the mixture into a 10 inch (25.5 cm) heart shaped tin (greased and base lined) and bake in the oven for 40 – 45 minutes until sponge is risen and springs back when lightly touched. Cool in the tin for 15 minutes before removing onto a cooling rack.

Spread the Chocolate Buttercream over the top of the cake, running the knife horizontally to make a pattern. Place the Chocolate Hearts and berries on top and serve!