Time for tea! With this lovely individual tea fancies created specially for Divine by chef Alan Coxon.
By Alan Coxon
Divine Afternoon Tea Fancies
Prep Time: 20 minutes + cooling
Serves: People
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
Step 1
Pre-heat the oven to 160°C/Fan 140C/Gas 3.
Step 2
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.
Step 3
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.
Step 4
Spoon the mix into a 23cm square cake tin (try to use one without rounded edges).
Step 5
Bake for 30-35 minutes or until the cake is cooked through (test with a skewer).
Step 6
Remove from the tin and cool completely. Cut into 25 squares.
Step 7
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.
Step 8
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.
Step 9
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
Step 10
Top with a fresh strawberry or a fresh raspberry!
