for 5 pieces

Sponge

2	eggs
70 g	sugar
40 g	butter
2 tbsp	rum
70 g	white flour

Icing & decoration

75 g	dark chocolate
75 g	butter
75 g	icing sugar
3 tbsp	coconut flake

How it's done

Sponge

Line a cake tin (approx. 26 cm) with baking paper. Beat the eggs and sugar for approx. 5 mins. using the whisk on a hand mixer. Melt the butter, mix with the rum and flour, transfer the mixture to the tin.

Bake

For approx. 25 mins. in the centre of an oven preheated to 180°C. Allow to cool a little on a rack, cut crosswise into five slices approx. 4 cm wide.

Icing & decoration

For the icing, roughly chop the chocolate, melt on a low heat with the butter and icing sugar, pour the mixture over the slices. Sprinkle with the coconut flakes, leave to dry.

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