Ingredients:

• 225 g / 8 oz – dark chocolate
• 225 g / 8 oz – plain or chocolate cake
• 2 tbsp – Apricot jam
• 150 ml / 1.5 pint / 2/3 cup – double (heavy) Cream
• 1 tbsp – maple syrup
• 100 gms. / 3.5 oz – prepared fresh fruit, such as small strawberries, raspberries, kiwi fruit or redcurrants

Method:

1. Melt the dark chocolate and spread it evenly over a large sheet of baking parchment.
2. Leave to harden in a cool room.
3. When just set, cut the chocolate into 5 cm / 2 inch squares and remove from the paper.
4. Make sure that your hands are as cool as possible and handle the chocolates as little as possible.
5. Cut the cake into two 5 cm / 2 inch cubes, then cut each cube into half.
6. Warm the apricot jam and brush it over the sides of the cake cubes.
7. Carefully press a chocolate square into each side of the cake cube to give four chocolate boxes with cake at the bottom.
8. Leave to chill for 20 minutes.
9. Whip the (double) heavy cream with the maple syrup until just holding its shape.
10. Spoon or pipe a little of the mixture into each chocolate box.
11. Decorate the top of each box with the prepared fruit.
12. If liked, the fruit can be partially dipped into melted chocolate and allowed to harden before putting into the boxes.