Remember to make the sponge 24 hours beforehand.
What you'll need:
- 2 heaped teaspoons flour
- 1/2 tsp bicarbonate of soda
- 1 level tsp cream of tartar
- gluten free cornflour
- 1/2 tsp vanilla extract
- 4 eggs 3/4 cup sugar
- 400g Nutella
- 1/2 cup milk
- 1 heaped tbsp icing sugar
1. Preheat oven to 200ºC conventional or 170ºC fan forced. Into a measuring cup place flour, bicarbonate of soda, cream of tartar. Fill the rest of the cup with cornflour.
2. Meanwhile, beat eggs and sugar on high for 7 minutes. The mixture should doubled in size.
3. Whilst beating the eggs, sift the cornflour mixture 3 times onto greaseproof paper. After the eggs have finished beating slow the mixer down to the lowest setting. Add the vanilla, let mix for 30 seconds or so and slowly mix in the sifted dry ingredients.
4. Place the mixture into a large square tin and cook for 20 minutes. Cool on a wire rack and set aside for 24 hours to become slightly stale. Leaving the cake to slightly harden makes it so much easier when coating them in chocolate. Once covered in chocolate they’ll become quite moist again.
5. Next day, transfer the nutella into a small saucepan and place on low heat. Slowly add milk until it runs smoothly (and is easy to drizzle over the cakes).
6. Place coconut onto a plate or shallow bowl. Cut the sponge into small squares. Spear them with a fork and spoon the chocolate mixture over the top. Scrape off any excessive chocolate before rolling them in coconut. Place them on a nice place and lick the chocolate mixture off your fingers!
Recipe by Natalie Dick via Adeline and Lumiere