1 lb semisweet chocolate
1 recipe Whisked Sponge Cake made with 3 eggs, 1/3 cup (3 oz/ 90 g) superfine sugar, 3/4cup (3 oz/ 90 g) self-rising flour
4 tablespoons strawberry jam, sieved
1 cup whipping cream
superfine sugar to taste
1 2/3 cups fresh strawberries
tiny edible flower to garnish, if desired
In top of a double boiler or a bowl set over a saucepan of simmering water, melt chocolate, stirring until smooth. Cool slightly. Spread melted chocolate on waxed paper to a 15-inch square. Let stand at room temperature until set. Cut chocolate in 100 (1-1/2-inch) squares.
Prepare cake according to recipe. Bake in an 8-inch square pan and cool. Cut cake in 16 (1-1/2-inch) squares, trimming as necessary. Reserve remainder for another use. In a small saucepan, warm jam slightly, then brush jam lightly all over cake squares. Place each cake square on a chocolate square. Press 4 more chocolate squares around sides.
In a bowl, whip cream to stiff peaks and sweeten with sugar. Slice strawberries, if desired. Carefully spoon whipped cream on top of each box, then cover with strawberries. Place a chocolate square on top of each box to make a lid. Chill and serve within 1 to 2 hours. Garnish with tiny flowers, if desired.
Makes 16 boxes.