Divine Afternoon Tea Fancies

Prep Time

20 minutes + cooling

Cooking Time

30-35 minutes

Time for tea! With this lovely individual tea fancies created specially for Divine by chef Alan Coxon.


For the sponge
  • 175g plain flour, sifted
  • 1 tsp baking powder, added to flour
  • 15g unsalted butter, at room temperature
  • 3 medium free range eggs, lightly beaten
  • 1 tsp Divine Cocoa Powder
  • 175g Demerara sugar
For the chocolate coating
  • 125g Divine 70% Dark Chocolate
  • 25g butter
  • 50g Divine Milk Chocolate to decorate
  • 50g Divine White Chocolate to decorate
  • 25 fresh raspberries or slices of fresh strawberry to decorate
Cook's Tip
  • 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!



Pre-heat the oven to 160°C/Fan 140C/Gas 3.


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.


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.


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).


Remove from the tin and cool completely. Cut into 25 squares.


To make the icing 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.


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.


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


Top with a fresh strawberry or a fresh raspberry!