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Preheat oven to 160C.
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For this recipe, use a greased and
line 19cm square cake tin.
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Combine butter, chocolate, sugar,
liqueur and coffee in heatproof bowl.
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Stir over saucepan of simmering water
until smooth and melted.
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Remove from heat, stir in sifted
flours and cocoa and eggs.
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Beat well, pour mixture into tin, bake
for 1 hour.
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Remove from oven; cool.
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Carefully remove cake from tin and
trim edges.
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Cut into six 4cm squares.
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Place 2 lengths of ribbon on each
serving plate to form a cross.
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Place a square of cake in centre of
each cross.
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Spread cream evenly over each cake
square.
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Enclose sides of cake with chocolate
squares.
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Spoon remaining cream onto top of cake
squares, top with raspberries.
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Place remaining chocolate squares on
top of each box to form a lid.
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Chill boxes for 30 minutes.
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Before serving, carefully tie ribbons
over top of each box.
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To prepare chocolate squares: melt
chocolate and butter in bowl over simmering water.
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Spread chocolate evenly on foil to
form a 25cm x 30 cm square.
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Chill until set, cut into 5 cm
squares, you will need 30 squares.