2–3 tbsp coffee essence
1 tsp bicarbonate of soda
125²µ/4½´Ç³ú caster sugar
200g/7oz icing sugar
225g/8oz self-raising flour
1 tsp vanilla extract
A selection of chocolates and confectionary, to decorate
100²µ/3½´Ç³ú good-quality dark chocolate, minimum 70% cocoa solids, broken into pieces
200ml/7fl oz Pedro Ximénez sherry
125²µ/4½´Ç³ú butter
100²µ/3½´Ç³ú butter
100ml/3½fl oz double cream
2 free-range eggs