Ingredients

Method

  • Cut sponge into 6 squares (approx. 6 x 6cm). Slice each square in half horizontally to make 12 thin squares
  • Melt chocolate, cocoa, butter, icing sugar and milk in a bowl over a pot of simmering water. Cool to room temperature
  • Coat cake squares in chocolate and toss in toasted coconut. Place onto a baking paper lined tray and refrigerate for 10 minutes
  • To serve, sandwich two cake squares together with mousse and fresh raspberries. Serve immediately

Tips & Hints:

  • This recipe can be completed to the end of Step 2, two days in advance and assembled at the last minute.

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