Coconut chocolate cubes

Ingredients for 1 servings:

• 4 eggs
• 100 g sugar
• 3 packets of vanilla sugar
• 50 g flour
• 50 g cornstarch
• ½ tsp baking powder
• 3 tbsp water
• Chocolate, dark chocolate (e.g. cocoa couverture)
• Desiccated coconut

Instructions

Working time approx. 30 minutes; Rest period approx. 3 days; Total time approx. 3 days 30 minutes

Make a sponge cake: Separate the 4 eggs. Beat the egg yolks with the vanilla sugar and 25g of sugar until frothy. Combine the baking powder, flour, and cornstarch and beat in, adding the water as needed. In another bowl, beat the egg whites with the remaining 25g of sugar until frothy and fold into the batter. Spread on a baking sheet and bake at 170°C for about 15 minutes, until lightly browned. Remove the finished sponge cake from the oven and let it cool. Cut into domino-sized cubes and store uncovered for 2 to 3 days. Melt the chocolate, brush the cubes with it (works particularly well if skewered), and roll them in coconut flakes.