Preparation for about 80 little cakes
Preheat the oven to 180° C and line a baking tray with parchment paper.
- 200 g milk chocolate
- 250 g butter, at room temperature
- 150 g sugar
- 1 tablespoon vanilla sugar
- dash of salt
- 6 eggs
- 150 g ground almonds
- 200 g coconut flakes
- 100 g flour
- 250 g dark chocolate couverture
- about 50 g coconut flakes for decoration
In a heatproof bowl, over a saucepan of simmering water, gently melt the chocolate.
Put the soft butter, the sugar, the vanilla sugar and salt in a bowl and beat until well mixed.
Cool the cake completely on a wire rack.
In a heatproof bowl, over a saucepan of simmering water, gently melt the couverture.