Espresso Martini Fancies

• butter↗250g g

  soft (plus extra for the pan)

• large eggs↗4
• golden sugar granules↗250g g
• self-raising flour↗250g g
• baking powder↗½ tsp
• vanilla extract↗1 tsp
• coffee liqueur↗6 tbsp
• butter↗100g g

  soft

• powdered sugar↗100g g
• milk↗1 tsp
• chocolate paste↗6 tsp
• instant espresso powder↗1 tsp
• fondant sugar powder↗1kg pack
• coffee in chocolate

  and melted chocolate

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C convection/gas 4. Grease a 30 × 20 cm pan with butter and line it with parchment paper. Place the cake ingredients in a bowl, except the liqueur. Beat with an electric mixer until smooth, then pour into the pan, smooth the surface and bake for 30‑35 minutes until a skewer inserted in the centre comes out clean. Let cool completely.

2. 2

   Meanwhile, for the filling beat the butter, powdered sugar and milk until smooth, then pipe into a pastry bag.

3. 3

   When the cake has cooled, cut off the top to create a flat surface, flip it over, trim and cut into neat squares about 4 cm (four squares per row and seven rows). You should get 28 pieces. Quickly dip each into the liqueur, placing the dipped side up. On each cake place a small dollop of chocolate paste, then pipe a ball of filling the size of a raspberry.

4. 4

   For the glaze, mix espresso powder with 1 tsp water to dissolve, then add the fondant sugar powder and enough water to achieve a condensed‑milk‑like consistency. Place the cakes on racks over trays to collect drips, then roll each in the glaze. The easiest way is to hold the cake over a bowl of glaze with a slotted spoon, then drizzle generously with a tablespoon. Remove with the slotted spoon and let dry on a rack. Garnish with a drop of melted chocolate and coffee beans coated in chocolate. Serve in cake boxes if desired. Store in an airtight container for up to two days. Why not also try our piña colada and strawberry daiquiri fancies?