These soft, delicate pastries are guaranteed to melt in your mouth and leave you craving for more. With a luscious sauce and a sprinkle of coconut flakes, this treat is sure to become a favorite at any gathering or special occasion.
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Ingredients:
For the Sponge Cake:
- 3 eggs
- 150 g (5.3 oz) sugar
- 100 ml (3.4 fl oz) odorless vegetable oil
- 125 ml (4.2 fl oz) milk
- 1/2 tbsp baking powder
- 1 tbsp vanilla sugar
- 250 g (8.8 oz) flour
For the Sauce:
- 125 ml (4.2 fl oz) milk
- 1 tbsp cocoa powder
- 50 g (1.8 oz) sugar
- 50 g (1.8 oz) chocolate
Additional:
- Coconut flakes
Cooking Instructions:
Preparing the Sponge Cake:
- Place eggs, sugar, and vanilla sugar in a mixing bowl.
- Beat on high speed with a mixer for 3 minutes.
- Add milk and continue beating for another 3 minutes.
- Add vegetable oil, baking powder, and flour.
- Mix with the mixer until smooth and homogeneous.
- Pour the batter into a 19×19 cm (7.5×7.5 inch) baking dish lined with parchment paper.
- Bake at 180°C (350°F) for 30 minutes.
- Allow to cool slightly, then flip the cake, remove the parchment paper, and let it cool completely.
Making the Sauce:
- In a small saucepan, combine milk, sugar, cocoa powder, and chocolate.
- Bring to a boil, then let it cool to room temperature until the sauce is liquid.
Assembly:
- Cut the cooled sponge cake into 16 cubes, trimming the edges thinly.
- Dip all four sides of each cube into the sauce for about 15 seconds or longer for better absorption.
- Allow excess sauce to drip off slightly.
- Roll the soaked cubes in coconut flakes, coating all four sides.
- Place the cubes on a serving plate, lightly brush the tops with sauce, and sprinkle with coconut flakes.
Enjoy immediately!
Bon Appétit!
