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Ingredients
- Genoese Sponge:
- 5 eggs
- 60 gm of unsalted butter, melted
- 150 gm of plain flour
- 3/4 cup castor sugar
- Chocolate Icing:
- 3 Tbsp cocoa
- 24 Tbsp icing sugar
- 4-5 Tbsp water
- 3 Tbsp butter
- Flaked coconut
Details
Servings 1
Adapted from crackinggoodegg.blogspot.com
Preparation
Step 1
GENOESE SPONGE:
Beat eggs and sugar until thick and mousse like. Sift flour over the eggs and fold in with a metal spoon. Trickle melted butter down the sides of the bowl and fold in. Pour into a floured 20cm square cake tin.
Bake 15-18 minutes in a 180c oven. Do not open the door before 15 minutes are up.
CHOCOLATE ICING:
Mix all ingredients.
ASSEMBLING CAKE:
Leave the sponge for one day. Cut into cubes. I like to keep them small to maximise the icing to cake ratio. I usually go for around 41/2cm.
Prepare a tray of dessicated coconut.
Lay the cake cubes into icing and turn about using two forks to coat completely. Lift them up to drain slightly and then roll them in the coconut.
Set them on a wire cake rack to dry and then store in an airtight container.
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