All dressed up and ready to go – the Wednesday morning tea platter for friends yesterday.
Easily made from a baking dish sized boiled chocolate cake recipe, made in a trice.
It was cooled overnight and cut into rounds early yesterday morning.
There had to be a custard element of course – simple to spot.
The individual cakes were sliced in half and filled with a (very) rich chocolate custard, then topped with more of the same.
Finally – a swirl of whipped cream, freshly picked raspberries ad a sprig of mint for each.