Makes 8 large or 16 small (Imperial measurements are approximate)
95g / 3.35 oz melted butter, plus extra for greasing
3 eggs
150g / 5oz self-raising flour
1 large teaspoon of baking powder
Coating
1 tbsp. cocoa
125 g/4?oz sugar icing
5oz / 150g of dark chocolate, finely chopped
Filling
100ml double cream
? jar of berry jam, ideally cherry
? coconut, grated
Preheat the oven to 170 c/325/gas 3, line a 24 cm x 18 cm (approx) Tin with baking parchment and coat it well. Pour the melted butter in a bowl with sugar, creme fraiche, vanilla seeds and the using an electric whisk, beat for 1 minute until blended, then add the eggs, one at a time, each of them well beat before adding the next. Particle size of the flour and the yeast.
Pour into the Tin and cook in the oven for 45 minutes at a time, keeping an eye that the surface is not too dark; cover with parchment if you find that this is the case. When a skewer inserted comes out clean, remove from the oven and allow to cool completely, covered with a cloth to keep moist.
Mix the cocoa and sugar with 125ml of hot water of ice, then incorporate the chopped chocolate and let cool. Cut the cake into eight small rectangles of the large squares 10.16, and then carefully cut each into two in the middle.
Beat the cream in the formation of soft peaks, then spread half the halves with cream and the other with jam. Carefully place them over each other, wiping by far any excess cream. Very carefully dip each in chocolate and try to cover them completely. Rouler roll in the coconut, then leave to stand for 1 hour before eating. It is a little muddy, so beware.
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