I am intolerant to gluten which makes it difficult to enjoy all the goodies available on the market. This recipe is right up my street: gluten free, so easy to make and heavenly sweet.
Gently melt the chocolate in a bowl suspended over a pot of boiling water - make sure the bowl does not come in contact with the boiling water!
In the meantime, separate the eggs. Whisk the whites until stiff. Add 6 spoons of sugar, one at a time. Mix the yolks with 1 spoon of sugar.
Once the chocolate is melted, remove the bowl and add the butter. Mix thoroughly.
Add the coconut and mix.
Add the yolks, then the stiff egg whites, one spoon at a time. Use light movements, to have as much air as possible in the mixture.
Spoon the mixture in muffin cases (makes about 12). Bake for 15 min or until ready in a preheated oven at 160-180, gas mark 4.
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