Ingredients A little oil (for greasing) 25g (1oz) cocoa 3tbsp boiling water 175g (6oz) soft butter 175g (6oz) caster sugar 150g (5oz) self-raising flour ½tsp baking powder 3 eggs To decorate 300ml (½ pint) double cream 100g (4oz) white chocolate curls 250g (9oz) raspberries Method Preheat the oven to 180°C (gas mark 4). Lightly brush the insides of a 12 section deep muffin tin with a little oil and line the base of each one with a circle of greaseproof or non-stick baking paper. Put the cocoa into a small bowl, mix in the boiling water until a smooth paste then leave to cool. Put the butter, sugar, flour and baking powder into a mixing bowl, add the cocoa paste and the eggs and beat until smooth. Divide the mixture evenly between the sections of the muffin tin, smooth the tops level then bake for 12-15 minutes until well risen and the tops spring back when lightly pressed with a fingertip. Leave for 5 minutes then loosen the edges with a knife, turn out on to a cooking rack and peel off the paper. Whip the cream in the rinsed and dried mixing bowl until it forms soft swirls. Split the cakes in half then sandwich back together with cream, spreading the remainder on top. Arrange the raspberries in the centre of each cake then sprinkle the chocolate curls around the edge to make a nest.