Recipe by Tracey Zabar
Photos by Ellen Silverman

This amazing treat from Down Under will wow your guests.

You will be surprised at how easy it is to whip up a little batch to make everyone happy.

Makes four 4 by 2-inch cakes (serves 4)

Instructions:

1. Preheat the oven to 350°F. Butter an 8-inch square baking pan and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the remaining 4 tablespoons butter and the granulated sugar. Add the egg, egg yolk, sour cream, and vanilla and mix to incorporate. Add the flour and salt, and mix just until combined. Scrape into the prepared pan and bake until the edges start to brown and the center is set, about 13 minutes. Cool completely in the pan before removing the cake from the pan.
3. While the cake is cooling, place the chocolate and cream in the top of a double boiler. Gently whisk until the chocolate melts and the mixture is smooth. Pour into a heatproof bowl and let cool for 5 minutes.
4. Cut the cake into four 4-inch squares. Place the coconut in a medium bowl. Spread the jam on top of 2 squares. Place the 2 remaining squares on top of the jam-topped squares. With 2 forks, dip one cake into the chocolate, coating all sides, then lift the square with the forks and dip it into the coconut, coating all sides. Repeat with the remaining cake.
5. Place both squares on a platter in the refrigerator for 20 minutes before serving. Slice each square into two rectangles. Top each with a raspberry.