3 large strawberries, halved, green stalk left attached
3 tbsp apricot jam
1 tsp baking powder
250g/9oz caster sugar
50²µ/1ΒΎ΄Η³ϊ cocoa powder
175g/6oz self-raising flour
5 white chocolate truffle balls
300²µ/10Β½΄Η³ϊ dark chocolate, broken into small pieces
25g/1oz dark chocolate, melted
100g/3Β½oz baking spread or soft butter, plus extra for greasing
300ml/10fl oz pouring double cream
4 free-range eggs