Gluten-free chocolate crinkles

1. Break the chocolate and heat it together with the butter in a water bath. Let cool slightly.
2. Beat the eggs and powdered sugar with a hand mixer until foamy. Gradually whisk in the melted chocolate and add the vanilla sugar.
3. Mix the cake mix with coconut flour in a bowl and gradually mix it into the prepared chocolate mixture with a spatula. We make a compact dough and put it in a bag. Let it harden in the refrigerator for about 3-4 hours, or even overnight. Before we work with the dough, it must be taken out of the refrigerator and left at room temperature for about 20 minutes. But not for longer, so that the chocolate doesn't melt.
4. Place the dough in a bowl and prepare another 2 small containers. Put about 2 spoons of granulated sugar in one and 2 spoons of powdered sugar in the other. Break off a piece of dough from the dough (it is stiffer, but you can work it in your hands) and form a smooth ball. We make the balls about the size of a walnut, not bigger, they will puff up a little during baking. First roll the crinkles in granulated sugar and then in powdered sugar.
5. Place on a tray lined with baking paper. Bake in a heated oven at 180°C for no longer than 13 minutes. They will remain dry during longer baking.