Little Chocolate Sponges


4 vegan eggs

¾ cup (165) castor (superfine) sugar

¾ cup (100g) self raising gluten free flour (optional )

1/3 cup (35g) cocoa powder

90g (3ounces) vegan butter, melted

1 tablespoon hot water

2/3 cup (160ml) thickened (heavy) vegan cream

2 tablespoons castor (superfine) sugar, extra

1/3 cup (15k) flaked coconut (optional)

Chocolate Ganache

200g (6 ½ ounces) dark eating (semi-sweet dairy-free chocolate, chopped coarsely

2/3 cup(160ml) thickened (heavy) cream


1.Preheat oven to 180°C/35°F.Grease two 9-hole (1/2-cup/125ml) fried pans.

2.Beat eggs with sugar, then transfer to a bowl; fold in sifted flour and cocoa powder, then then butter and the hot water. Spoon mixture into the pan holes.

3.Bake sponges about 12 minuets. Turn immediately onto a baking-paper-covered wire racks to cool.

4.Meanwhile, make chocolate ganache.

5.Beat 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.

Chocolate Ganache

Stir ingredients in a small saucepan over low heat until smooth. Remove from heat; stand until thickened.