This delicious Chocolate and Violet Fancies recipe featured in the 2012 edition of The Little Book of Treats as Stephen Fry's favourite. The blend of rich chocolate and fragrant violet is the perfect combination and would be a fantastic addition to any afternoon tea party.

Easy

1-Little-chocolate-and-violet-fancies-web.jpg

Cocoa powder

Water (boiling)

Butter (unsalted)

Billington's Unrefined Golden Caster Sugar

Violet extract ((drops))

Self-raising white flour

Baking powder

Egg(s) (free range)

For the sponge

Dark chocolate

Crème fraîche

For the ganache

Crystallised violets

Crystallised rose petals

For the decoration

Miniature cakes made with chocolate ganache and flavoured with violet and rose petals. This recipe for Chocolate and Violet Fancies is something a little different.

Chocolate and Violet Fancies Recipe | How to Make Chocolate and Violet Fancies

Grease a cake tin measuring 30×23 cm. Preheat oven to 180˚C (160˚C fan, gas mark 4).

For the cake, put the cocoa powder into a mixing bowl, add the boiling water and mix to give a smooth paste. Then add the remaining ingredients and beat until smooth. Pour into the prepared tin, bake for about 30 minutes and leave to cool.

For the ganache icing, put the chocolate and crème fraîche into a heat-proof bowl and heat gently over a pan of simmering water, stirring until melted. Set aside to thicken a little.

With a biscuit or scone cutter, stamp out small cakes from the large tray bake. Cut in half and spread some chocolate ganache over the bottom half of the cake, before replacing the top.

Spread more chocolate ganache over the top of the cakes and decorate with crystallised violets and rose petals if using.

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Chocolate and Violet Fancies

About the bake

Method

Ingredients

For the sponge

For the ganache

For the decoration

Utensils

We'd love a slice of advice.

Ingredients

For the sponge

For the ganache

For the decoration

Utensils

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