Grease and line a 9” heart shape pan, set aside. Pre-heat oven to 180ºC and gas mark 4. With an electric mixer, whisk eggs and sugar on HIGH speed for about 5 to 7mins, until the batter doubles in volume. Turn to low speed and whisk for another 1 to 2 minutes. Then add sifted flour and coco powder into the batter. With a spatula, gently fold in the flour until it’s well blended. Pour the batter into the pan and bake for 40 minutes, or until a skewer inserted in the centre comes out clean. Let it cool down completely.
Mix crushed chocolate in warm cream and make sauce.
Slice the cake into 3 layers. Place one of the cake layers cut-side down on a cake plate. Apply whipped cream, and then chocolate sauce, then 2nd layer, then spread the whipped cream, then sauce, then place 3rd layer and spread the whipped cream over the top and side of the cake. Decorate as desired. Mix some pink colour if you like and apply second coat on the cake.