Mini Chocolate Coconut Cakes

• 4 None large eggs
• 3/4 cup granulated sugar, plus 2 tbsp
• 3/4 cup self-rising flour, sifted
• 1/3 cup cocoa powder
• 7 tbsp butter, melted
• 7 oz dark chocolate, chopped
• 1 1/3 cups heavy cream
• 2 1/2 tbsp coconut flakes

1. Preheat oven to 350u0b0F. Grease 2 - 9-cup friand pans.
2. Whip eggs until thick and creamy. Beat in 3/4 cup sugar, 1 tbsp at a time, until dissolved. Fold in flour and cocoa powder. Add butter and 1 tbsp hot water. Distribute between friand recesses and bake for 12 mins, or until a skewer inserted in the center comes out clean. Immediately remove from pan and transfer to a parchment paper-covered wire rack to cool completely.
3. Meanwhile, to make the chocolate ganache, stir chocolate and 2/3 cup cream in a small saucepan over low heat until smooth. Remove from heat and let stand until thickened.
4. Whip remaining cream and sugar to soft peaks.
5. Split cold cakes in 1/2 and sandwich back together with whipped cream. Spread ganache over tops of cakes and sprinkle with coconut.

eggs, sugar, flour, cocoa powder, butter, chocolate, heavy cream, coconut flakes

Taken from recipes-plus.com/api/v2.0/recipes/32668 (may not work)