Preheat the oven to 180C/350F/Gas mark 4.
Lightly oil 10 Dariole moulds. Cut circles out of baking paper and line the bases.
Stand the moulds on a baking tray.
Cream the butter and sugar together until light and fluffy. Add eggs a little at a time, beating well after each addition.
Sift in the flour, drinking chocolate and baking powder over the creamed mixture, and fold in using a metal spoon.
Divide the mixture between the moulds. Bake for 20 minutes.
Remove from oven and leave to cool for a few minutes.
Run a small palette knife round the edges, turn out onto a wire rack and leave to cool. Remove paper circles from sponges.
Melt the chocolate in a small bowl over hot water. Spoon a little over the top of each cake and leave to cool.
Brush the sides of the cakes with the apricot jam, and then roll them in the coconut.
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