Small chocolate cakes with coconut

METHOD

How to make it

1. 01

   STEP 1

   Done

   Put the flour with the powdered sugar, the almond flour and salt in a bowl.

2. 02

   STEP 2

   Done

   Cut the butter into cubes and rub it with your fingers through the flour mixture until a crumbly dough is produced.

3. 03

   STEP 3

   Done

   Then crush the egg and add 1 tablespoon of egg to the dough. Knead everything into a coherent whole. Add some flour if the dough is still very sticky and if it is still very dry, add some egg.

4. 04

   STEP 4

   Done

   Pack the dough in plastic foil and let it rest for 1 hour in the refrigerator.

5. 05

   STEP 5

   Done

   Knead the dough again and roll it out to a thickness of about 3 mm on a flour-coated countertop.

6. 06

   STEP 6

   Done

   Stick out circles with an ejector and gently press it into the baking ring or muffin shape and against the edges. It is not necessary to fatten the form because the dough shrinks and contains enough butter.

7. 07

   STEP 7

   Done

   Cut that dough above the ring or baking shape neatly with a knife and prick some holes in the bottom.

8. 08

   STEP 8

   Done

   Put the muffin mould in the refrigerator for 30 minutes and preheat the oven to 180 degrees.

9. 09

   STEP 9

   Done

   Bake the cakes in 8 - 12 minutes golden brown (watch them closely) and let them cool on a grid.

10. 10

    STEP 10

    Done

    Now proceed with the filling. Put the chopped chocolate in a heat resistant bowl. Bring the cream with the sugar to the boil and pour the cream over the chocolate. Spread this until the chocolate melts well and then mix the coconut through it. Finally add the butter and mix everything with the blender for a smooth result.

11. 11

    STEP 11

    Done

    Inject the filling using a spray bag into the cakes and garnish with extra coconut.

12. 12

    STEP 12

    Done

    Store the small chocolate cakes with coconut in the refrigerator until use.