Start by lining a small bowl with a round bottom using plastic wrap (arranged in a cross), to obtain the shape of a dome once the preparation is unmolded.
Melt your chocolate and butter in a bain-marie. However, the water in the bain-marie should not be boiling. Make sure to obtain a smooth and homogeneous mixture.
Then, break up your dry cakes (tip:keep your cakes wrapped and reduce them to crumbs with a rolling pin for example.)
Crack your eggs and separate the yolks from the whites, then beat your egg whites until stiff.
Remove the chocolate from the baking tray and add the icing sugar and vanilla sugar, the coconut powder, the broken cakes and the whipped egg whites.
Pour everything into a salad bowl and leave to rest in the refrigerator between 3h30 to 4h
Finally unmold and sprinkle with cocoa powder.
You are free to decorate as you wish or accompany with custard and whipped cream.