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