Bolo Prestígio (Chocolate Coconut Cake)

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.

Ingredients

  • 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

Preparation method

1. Grease and flour a springform pan measuring about 22 cm (diameter). 
2. Beat egg whites with sugar until stiff and set aside. 
3. 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. 
4. Mix together flour, cocoa powder, baking powder and salt. Sift the mix over the batter and gently stir.  
5. Finally add beaten egg whites and grated lemon or orange peel and lightly combine. It's a fairly consistent batter. 
6. Bake at 190° C for about 35 minutes. 
7. Stick a toothpick in the center of the cake, if it comes out clean the cake is ready. 
8. Rehydrate the coconut with warm water, mix the sweetened condensed milk at room temperature and let it rest while the cake is baking. 
9. 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.  
10. 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. 
11. 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
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