The reason I especially used starch in the batter, instead of flour, is because starch makes the cake fairer / whiter in color. The contrast of white on the inside and brown on the outside (due to the chocolate sauce) is a great combination, I think. You can use either wheat or corn starch; it doesn’t really make much difference. You can also increase the ingredient amounts and bake in a larger dish; it’s all up to you.
I hope you give it a try!
- 2 extra large eggs,
- 1/2 cup granulated sugar,
- 1 cup starch.
For the chocolate sauce;
- 1 warm milk,
- 1 tablespoons cocoa powder,
- 2 tablespoons granulated sugar.
- 1 cup unsweetened shredded coconut.
- Separate the egg yolks and whites,
- Beat the whites until you get stiff peaks,
- Add the sugar into the egg yolks and beat until frothy,
- Add the yolks to the whites and fold using a spatula trying not to deflate the whites,
- Now add the starch slowly and fold using a spatula until you get a smooth lump free batter,
- Pour the batter into a greased small baking dish,
- Bake in a 180 degrees celsius oven until the top is golden brown,
- Remove from oven and let it cool,
- Slice into bite-size cubes,
- Combine all the sauce ingredients in a saucepan and cook over low heat until it thickens,
- Let the sauce cool down, and dip the cake cubes into the sauce,
- Coat the cubes with coconut and place on a serving platter.