Who does’nt love chocolate? Chocolate is more than just another ingredient, it is the protagonist, the basis for pleasure. There are a lot of recipes and there are so many matching options for chocolate; chocolate and coconut though, is certainly one of the best.
For the batter:
• 200 g all-purpose flour
• 150 g butter
• 200 g sugar
• 3 eggs
• 50 g cocoa powder
• 1 tablespoon baking powder
• a pinch of salt
• grated lemon peel or grated orange peel
For the filling:
• 400 g sweetened condensed milk
• 125 g dry grated coconut
• 50 ml warm water
For the chocolate icing:
• 200 ml whipping (heavy) cream
• 200 g dark chocolate
- Grease and flour a springform pan measuring about 22 cm (diameter).
- Beat egg whites with sugar until stiff and set aside.
- Beat butter and sugar with the electric mixer until soft and creamy, then add the egg yolks one at a time, while beating with the electric mixer.
- Mix together flour, cocoa powder, baking powder and salt. Sift the mix over the batter and gently stir.
- Finally add beaten egg whites and grated lemon or orange peel and lightly combine. It’s a fairly consistent batter.
- Bake at 190° C for about 35 minutes.
- Stick a toothpick in the center of the cake, if it comes out clean the cake is ready.
- Rehydrate the coconut with warm water, mix the sweetened condensed milk at room temperature and let it rest while the cake is baking.
- Let the cake cool then turn out onto a serving plate. Cut the cake in half, horizontally. Spread the coconut filling over the first cake layer and put the second cake layer on top.
- Pour the whipping (heavy) cream into a medium sized pan and let it warm over low heat. Remove from heat, add the chocolate broken into small pieces and stir until it becomes a smooth cream.
- Pour the chocolate cream on top cake and let it drip over without completely covering the edges to show the coconut filling.
Posted on: 11 November 2011