Quick & Easy

Little chocolate and coconut sponges

LITTLE CHOCOLATE and Coconut Sponges
18 Item



1.Preheat oven to 180°C. Grease two 9-hole (½-cup/125ml) friand pans.
2.Beat eggs in a small bowl with an electric mixer until thick and creamy. Beat in sugar, a tablespoon at a time, until dissolved. Transfer mixture to a large bowl; fold in sifted flour and cocoa, then butter and hot water. Spoon mixture into pan holes.
3.Bake sponges about 12 minutes. Turn immediately onto baking-paper-covered wire racks to cool.
4.To make chocolate ganache, stir 2/3 cup cream and the chocolate in a small saucepan over low heat until smooth. Remove from heat; stand until thickened.
5.Beat remaining cream and extra sugar in a small bowl with an electric mixer until soft peaks form.
6.Split cold sponges in half. Spread bases with cream; replace tops. Spread ganache on cakes; top with coconut.

Filled sponges are best eaten the day they are made.


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