Divine Afternoon Tea Fancies
by Alan Coxon
175g Plain Flour (sieved)
1 tsp Baking Powder (sieved with the flour)
175g Unsalted Butter (at room temperature)
3 medium Free range Eggs (lightly beaten)
1 tbsp Divine cocoa powder
175 g Demerera sugar
For the chocolate coating
125g Divine 70% Dark Chocolate
5 tbs Fairtrade icing sugar
50 g Divine Milk Chocolate to decorate.
50 g Divine White Chocolate to decorate.
25 fresh raspberries or a slice of fresh strawberry for decoration
Pre-heat the oven to 160C/fan 140C/gas 3.
1. Place the butter, sugar, into a large bowl and beat together with an electric whisk, then add the eggs a little at a time until all the mix is incorporated
2. Add the flour, cocoa powder and Baking powder and fold in the mixture should drop easily from a spoon, add a little water if it's too stiff.
3. Spoon the mix into a 23cm square cake tin (try to use one without rounded edges). Bake for 30-35 minutes or until the cake is cooked through (test with a skewer).
4. Remove from the tin and cool completely. Cut into 25 squares.
To make the icing,
1. Melt the Divine dark chocolate and butter together with 4 tbsp water in a microwave or a bowl set over a saucepan of simmering water and mix in the icing sugar.
2. Spoon over the top of the cakes, spreading round the sides with a small palette knife. If the icing gets too thick, heat it up slightly.
3. Leave the dark icing to set for a few minutes, and then drizzle the milk chocolate over with a teaspoon and leave to set slightly before repeating the process with the Divine white chocolate.
4. Top with a fresh strawberry or a fresh raspberry!
5. Eat and Enjoy!
Whenever melting chocolate always take care not to overheat as this can damage your recipe, remember chocolate melts in your mouth, so any hotter is pointless!
About the Chef
"I must admit to being a bit of a chocoholic , I love it not only to eat straight from the packet , but as an ingredient within my kitchen . The sensuality of it slowly and gently melting in the mouth , softening to a silky liquid texture and releasing its sweet bitterness appeals to all the senses.
With such pleasure obtained from one product, my built in guilt mechanism is fully relinquished in the knowledge that my personal fulfillment is benefiting the farmers families and the lives of those who grow my pleasure . What could be described as a "Divine” win win situation !"
Alan Coxon is a world-renowned chef, TV presenter, author and food archaeologist. Recently ranked amongst the Top 10 World TV Chefs by BBC viewers, Alan has starred in TV shows across the world, cooked for kings and celebrities, and has published a range of cookbooks. He has recently launched a Historic Food range which has been widely praised.
Alan Coxon Website