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Chocolate Boxes

To make Chocolate Squares, melt plain chocolate and spread evenly onto greaseproof paper. Leave to set. Using a ruler, mark into squares and cut.

ingredients

makes 9
1 egg
25 g (1 oz) sugar
25 g (1 oz) plain flour

for the filling

150 ml (1/4 pt) water
140 g (5 oz) tangerine jelly
225 g (8 oz) curd cheese
300 ml (1/2 pt) double cream
30 ml (2 tbsp) apricot jam, sieved

for the decoration

Chocolate Squares (see note)
whipped cream
9 mandarin orange segments
quartered walnuts

method

1. Whisk the egg and sugar together until the mixture is thick and creamy and the whisk leaves a trail when lifted. Using a metal spoon, gently fold in the flour. Pour into a shallow greased and base-lined, 18 cm (7 in) square tin. Bake for 10-12 minutes at 200°C ( 400°F) Gas 6. Turn out and cool.

2. Heat the water. Add the jelly and stir until dissolved. Chill until the mixture begins to turn syrupy.

3. Beat the cheese and gradually add the jelly. Whip the cream until thick and fold into the cheese mixture. Pour into an 18 cm (7 in) square cake tin, lined with greaseproof paper. Chill until set.

4. Spread the sponge with apricot jam. Unmould the cheese mixture onto the sponge. Trim edges.

5. Cut the cake into nine squares. Press a chocolate square onto each side of each cake. To serve, pipe whipped cream on top of each chocolate box. Top with mandarins and walnuts.

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