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Divine chocolate afternoon tea fancies
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 by Alan Coxon
These pretty treats are ideal for serving at a tea party or birthday
Serves 5-8
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 Ingredients
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
25g Butter
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
Method
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!
Divine chocolate is available at all major supermarkets, £1.49. For more Divine chocolate recipes visit www.divinechocolate.com/recipes. 
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