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.
Ingredients
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!
Method
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!
