There is nothing better than a cake that combines the unique taste of chocolate with a tropical coconut aroma. This dessert not only looks beautiful, but also just melts in the mouth.
Cake ingredients:
- 4 eggs,
- 100 g of fine sugar,
- 1 teaspoon of vanilla extract,
- a pinch of salt,
- 75 g of flour,
- 2 tablespoons of cocoa,
- 1 teaspoon of baking powder.
Ingredients for punch:
- 100 ml likikiaru malibu,
- 50 ml of water.
Couaring ingredients:
- 100 g of dark chocolate,
- 40 g of butter.
Cream ingredients:
- 200 ml of cream (36%),
- 2 tablespoons of powdered sugar,
- 200 g mascarpone,
- 1 tablespoon of gelatin,
- 75 ml of hot water,
- 100 g coconut flakes.
Gover the eggs to room temperature. Separate egg protein from yolks. Grate yolks with sugar and vanilla extract. Proteins beat to a stiff foam with a pinch of salt.
Sift flour through a strainer. Mix with baking powder and cocoa. Stir in loose products into the yolk mass (with a mixer at low speed) – to combine the ingredients.
Gently mix into the mass (spatula) foam of protein.
Pour the dough into a 20×20 cm mold lined with baking paper.
Insert in the oven preheated to 180 ° C. Piotr for 30 minutes.
Cool the baked dough and cut into 2 tops. Soak with a punch prepared from malibu and water.
Melt gelatin in hot water. Cool (gelatin cannot be hot, but it is to remain liquid).
Beat the cooled cream with powdered sugar. Add chilled mascarpone cheese and beat for a while. Mix the cooled gelatin and coconut flakes into the cream mass.
Melt in a saucepan (slowly) butter and crushed chocolate. Mix to a uniform topping. Cool
Transfer the cream tops with cream. Brush the top with solidification. Put the dough for at least 3 hours in the fridge (until the cream is completely concentrated).
Source: NowowoPuje.pl
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