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Bake of the Week: Divine Afternoon Tea Fancies

Divine afternoon tea chocolate fancies
Divine afternoon tea chocolate fancies

AS regular readers will know, Bake Of The Week is on a never-ending quest for the ultimate brownie recipe. It’s a duty we carry out just for you, chocolate lovers.

This week’s recipe isn’t technically for brownies, but it’s up there in the chocolate heaven stakes.

Created by chef Alan Coxon for Divine, the swirly chocolate coating adds an extra layer of loveliness. A perfect treat!

 

You’ll need

175g unsalted butter

175g demerera sugar

3 medium free range eggs, lightly beaten

175g plain flour and 1 tsp baking powder (sieved)

1 tbsp Divine Cocoa Powder

For the chocolate coating

125g Divine 70% Dark Chocolate

25g butter

5 tbsp icing sugar

50g each melted Divine Milk and White Chocolate

Fresh raspberries or sliced strawberries for decoration

 

Method

Pre-heat the oven to 160C/fan 140C/gas mark 3.

Place the butter and sugar in a large bowl and beat together with an electric whisk. Add the eggs a little at a time until well mixed.

Add the flour, baking and cocoa powders and 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 greased 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 dark chocolate and butter with four 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.

Leave the dark icing to set for a few minutes, and then drizzle the milk chocolate over with a teaspoon. Leave to set slightly before repeating the process with the white chocolate.

Top with the fresh fruit.