25 Minutes

For the cake:
self-raising flour, 1 +1/3 cup
baking powder, 1 tsp
unsweetened cocoa, 2 tbsp
milk, 2 tbsp
soft butter, 3,5 oz
sugar, 1/2 cup
beaten eggs, 2

For the chocolate icing and decoration :
butter, 1 tbsp + 1 tsp
icing sugar, 5/6 cup
desiccated coconut, 3,5 oz
roughly chopped dark chocolate, 1,7 oz
roughly chopped milk chocolate, 2,5 oz


Pre-heat oven to 180°. Grease a 20cm square cake tin and line only the base with parchment paper. In a bowl whisk the butter and sugar till the mixture becomes light and creamy, only then add the eggs. If the mixture curdle add 1 tablespoon of the flour and keep on stirring. In another bowl sift the flour, baking powder and cocoa, then incorporate to the sugar and butter mixture and stir using a metal spoon. Pour in the milk and stir carefully. Pour the obtained mixture into the pan and bake for around twenty minutes or until the cake is well cooked. Pushing with a finger the surface of the cake should spring back. Let cool the cake in the pan. For the icing put the chocolate, butter and also 4 tablespoons water in a small pan, melt on low heat the cool for about 10 minutes before adding the icing sugar. Mix it in using a whisk. When the cake is cooled remove it from the pan, then cut it into 16 squares. Cut again every square into two and then dip each morsel into the chocolate icing first, then roll them into the coconut and let dry on a rack before serving.

Thanks to: Il Deborino