Indulge in this heavenly simplified dessert that’s sure to impress!
Cake Base (18 cm cake pan):
- 3 eggs
- 3 tbsp cane sugar
- 2 1/2 tbsp fine spelt flour
- 1 tbsp Dutch-processed cocoa powder
Coconut Cream:
- 1 batch of coconut pudding, prepared with 400ml milk for thickness and sweetened to taste
- 100g shredded coconut, plus extra for topping
- 250 ml heavy whipping cream
- Sugar, to taste
Chocolate Layer:
- 100g milk chocolate
- 30 ml milk
Method:
- Cake Base: Preheat your oven to 180°C (350°F). Begin by separating egg yolks from whites. Whip the whites with the cane sugar until light and fluffy. Gently fold in the yolks, then sift in the flour and cocoa, mixing to combine. Pour the batter into the cake pan and bake for 8-10 minutes, but keep an eye on it. Once done, remove and allow to cool.
- Coconut Cream: In a bowl, combine the prepared and cooled coconut pudding with whipped cream and shredded coconut. Add sugar according to your sweet preference.
- Chocolate Layer: Create a double boiler by placing a heatproof bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water. Melt the chocolate with the milk in the bowl, stirring until smooth. Let it cool completely, stirring occasionally.
- Assembly: Spread a layer of the cooled, melted chocolate over the cooled cake base, reserving some for decoration if desired. Next, layer on the coconut cream, then sprinkle the top generously with additional shredded coconut.
- Finishing Touches: Drizzle the remaining chocolate over the top in your desired pattern for a beautiful finish.
Chill your coconut-chocolate creation to set. Slice, serve, and savor this simple yet luxurious treat. Bon appétit!
