Dark chocolate cases filled with moist raspberry sponge – utterly decadent.
You could cheat by buying the chocolate cases.
Preparation: 30 minutes + 2 hours chilling
- 110 g Plain Chocolate (70% Cocoa Solids), broken into pieces
- 110 g Sponge Cake, crumbled
- 2 tablespoons Raspberry Jam
- 1 tablespoon Kirsch or Brandy (omit if children are making)
- 125 ml Whipping Cream, whipped
- 8 Raspberries or Cherries
- Angelica, cut into leaf shapes (optional)
- Place the chocolate in a bowl over a pan of simmering water and stir until melted (supervised by an adult)
- Brush eight cupcake paper cases (use two together if flimsy) with the melted chocolate, making sure it is in an even layer.
- Leave to set for 10 minutes and then brush the insides of the cases again with chocolate, re-melting if necessary and again making sure it is in an even layer.
- Chill for a couple of hours.
- Mix the crumbled sponge cake with the jam and Kirsch to give a soft consistency.
- Carefully peel the paper cases away from the chocolate and divide the cake mixture between the chocolate cases.
- Decorate with the whipped cream, raspberries or cherries and angelica leaves,if using.
Put the chocolate-coated paper cases in a bun tin to set. This will help them set to a nice round shape.
This recipe is from the WI Vintage Teatime compiled by Jessica Simmons and published by Simon & Schuster 2012 ISBN 978-0-85720-859-0 priced £9.99.
For a complete list of all WI Books please send a sae to WI Enterprises , NFWI 104 New Kings Rd, London SW6 4LY