Cake of the week for the colleagues was these coconut tops, made so our gluten intolerant lad would have no problems eating the cake. Luckily Stuart liked them and even called them addictive.
4 eggs
300 g sugar
100 g grated marzipan
400 g desiccated coconut
250 g dark chocolate
Mix all the ingredients together and let the mixture rest an hour in the fridge. Shape small tops of the mixture. I got 30 tops of 30 g each. Place the tops on two baking trays with baking paper. Bake at 175 C fan for 12-14 min until lovely golden in colour.
When the tops have cooled, dip the bottom in melted - preferably tempered - chocolate
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