Mini Chocolate Coconut Cakes

Name: Mini Chocolate Coconut Cakes
Ingredients: 4 None large eggs; 3/4 cup granulated sugar, plus 2 tbsp; 3/4 cup self-rising flour, sifted; 1/3 cup cocoa powder; 7 tbsp butter, melted; 7 oz dark chocolate, chopped; 1 1/3 cups heavy cream; 2 1/2 tbsp coconut flakes

8 ingredients

5 steps

Ingredients

4 None large eggs
3/4 cup granulated sugar, plus 2 tbsp
3/4 cup self-rising flour, sifted
1/3 cup cocoa powder
7 tbsp butter, melted
7 oz dark chocolate, chopped
1 1/3 cups heavy cream
2 1/2 tbsp coconut flakes

Directions

1

Preheat oven to 350°F. Grease 2 - 9-cup friand pans.
2

Whip eggs until thick and creamy. Beat in 3/4 cup sugar, 1 tbsp at a time, until dissolved. Fold in flour and cocoa powder. Add butter and 1 tbsp hot water. Distribute between friand recesses and bake for 12 mins, or until a skewer inserted in the center comes out clean. Immediately remove from pan and transfer to a parchment paper-covered wire rack to cool completely.
3

Meanwhile, to make the chocolate ganache, stir chocolate and 2/3 cup cream in a small saucepan over low heat until smooth. Remove from heat and let stand until thickened.
4

Whip remaining cream and sugar to soft peaks.
5

Split cold cakes in 1/2 and sandwich back together with whipped cream. Spread ganache over tops of cakes and sprinkle with coconut.