Cocoa bar cake

Butter and flour individual bar cake moulds (or add baking paper), then half fill the cake mould with the mix.
Bake for 10 minutes at 200°C and then lower the oven to 150 °C cook for a further 15 minutes.
Remove from the oven.
Add on fresh cut fruit like plums or mandarins and finish cooking for about a further 10 minutes.
Check the cake is cooked by inserting a knife. The core temperature should be 98-100 ᵒ C.
Unmould the cakes as soon as they are cooked.

Brush the top of the cake with apricot glaze.