Ingredients for 8 Servings
For the sponge batter
- 180 g butter
- 220 g sugar
- 4 eggs
- 280 g plain flour
- 8 g (1/2 package) baking powder
- 3 tbsp. cocoa powder
- approximately 1/2 cup milk
For the glaze
- 350 g dark chocolate
- 40-50 ml STROH 80 or 60 (at room temperature)
- 250 g icing sugar
- 700 g coconut flakes
Preparation
- Preheat the oven to 180 °C fan. Grease a baking sheet or line it with parchment paper.
- For the sponge batter, cream together butter and sugar. Incorporate the eggs one by one.
- Mix and sift together flour, baking powder, and cocoa; then add to the butter mixture. Add milk until the batter is smooth.
- Spread the batter onto the prepared baking sheet and bake for approximately 35 minutes.
- While the cake is still hot, carefully cut it into approximately two-centimeter cubes and let them cool.
- Melt dark chocolate in a double boiler, then stir in STROH and icing sugar.
- Dip the cooled cubes into the melted chocolate-STROH mixture first, then roll them in coconut flakes.
