Chocolate Cake with Coconut
- Feb 9, 2021
- 3 min read
Updated: Nov 25
##Decadent Chocolate Cake with a Tropical Coconut Twist
Enjoy a delectable and visually stunning chocolate cake made with tropical coconut flour, reminiscent of the classic Bounty bar. The preparation process is remarkably simple. In this post, I will present you with two recipes, enabling you to select the one that best aligns with your preferences. Please adhere closely to the recipe instructions.
Ingredients: cup 200 ml., simple, total time 45 min.
Cake batter:
4 egg yolks
1 cup of sugar
1/4 cup oil
First mix the egg yolks with the sugar well, then add a cup of oil and combine everything well, set aside.
In another bowl
about 100 g flour and more as needed
pinch of salt
2 full Tbsp cocoa powder
2 tsp baking powder
Mix it all dry ingredients well and previously add 1/4 cup of warm water to another bowl with eggs.
In another bowl mix the other 4 egg whites well, add to the cake batter, combine all this well, pour into a mold to bake for 40 minutes at 180 °C.
Filling:
500 g Mascarpone
1 cup of powdered sugar
3 coconut flour cups, all the same measure, all combine well.
When the dough is ready, when it cools put out of the mold, cut it into two parts, fill it, put the top mold, pour over the chocolate and coconut topping.
For topping:
200 g chocolate
and little oil / on bain marie method
coconut flour for sprinkling
Leave the cake to cool for a couple of hours!
Buon appetito!
This recipe is similar to the first one, only the ingredients are different.
Ingredients: 20 cm mold, simple, total time:; 45 min.
Base:
160 g of dry any biscuits
90 g of butter
15 g of coconut flour
15 g of bitter cocoa powder
Cream:
250 ml of fresh liquid cream
120 g of coconut flour
100 g of icing sugar
6 g of isinglass-gelatin
2 Tablespoons of milk
a few drops of vanilla essence
Ganache :
150 g of excellent quality dark chocolate
60 ml of milk
10 g of butter
Preparation:
Base:
In a deep bowl, mix all the ingredients for the biscuit base, with the butter previously melted. Combine the ingredients well. Place baking paper in a 20 cm round baking mold.
Pour the mixture for the base into the pan and spread and level evenly. Leave in the fridge to cool. Meanwhile, make the cream,
Cream:
Soak the isinglass-gelatin in cold water for 5 minutes and, once the necessary time has passed, squeeze it and dissolve it in hot milk. Let cool.
Whip the fresh liquid cream with an electric whisk together with the vanilla and icing sugar until it is very firm. Then, with a spatula, mix it with the coconut flour and the milk in which you have dissolved the isinglass-gelatin.
Take the pan back and pour the freshly made cream over the biscuit base, leveling it well with a spoon.
Place back in the fridge to harden, and in the meantime prepare the ganache.
Ganache:
Melt the dark chocolate in the boiling milk in which you have previously melted the butter, and mix with a hand whisk until everything is well blended and homogeneous.
Pour it into the pan, leveling it well.
Let it cool down to room temperature, transfer in the fridge to cool for 2 hours.
Serve.
Buon appetito!
NOTE:
Keep the cake in the refrigerator for up to 7 days. You can also freeze this cake in special boxes with lids for up to 2 months.
Do you want to try something a little different?
#chocolate #cake #with #coconut #dessert #food #bountycake #bounty #dessertlover #dessert #tasty #delicious #simple #recipe #blog #coffeetimelena #coffeetimewithlena
Use the contact form for questions or advice.
I would be happy if you would comment on my recipes and put like.
Comments