Little Chocolate Sponges and Coconut
Ingredients
- 4 vegan eggs
- 3/4 cup (165) castor (superfine) sugar
- 3/4 cup (100g) self raising gluten free flour (optional )
- 1/3 cup (35g) cocoa powder
- 90g (3ounces) vegan butter, melted
- 1 tablespoon hot water
- 2/3 cup (160ml) thickened (heavy) vegan cream
- 2 tablespoons castor (superfine) sugar, extra
- 1/3 cup (15k) flaked coconut (optional)
- chocolate ganache
- 200g (6 1/2 ounces) dark eating (semi-sweet dairy-free chocolate, chopped coarsely
- 2/3 cup(160ml) thickened (heavy) cream
Preparation
Preheat oven to 180°c/35°f
Grease two 9-hole (1/2-cup/125ml) fried pans
Beat eggs with sugar, then transfer to a bowl; fold in sifted flour and cocoa powder, then then butter and the hot water
Spoon mixture into the pan holes
Bake sponges about 12 minuets
Turn immediately onto a baking-paper-covered wire racks to cool
Meanwhile, make chocolate ganache
Beat cream and extra sugar in a small bowl with an electric mixer until soft peaks form
Split cold sponges in half
Spread bases with cream; replace tops
Spread ganache on cakes; top with coconut
Chocolate ganache
Stir ingredients in a small saucepan over low heat until smooth
Remove from heat; stand until thickened
