Coconut-chocolate cake

Description

Soft, melting cake. Coconut cream mousse, a layer of chocolate ganache, the cake with a light hrustenko. Not a cake, and enjoy! Thanks for the help and advice Lena (lenkotova)

Ingredients

Flour

200 g
Coconut shavings

100 g
Liqueur

50 ml
Dark chocolate

200 ml
Cream

500 ml
Walnuts

10 piece
Powdered sugar

350 g
Chicken egg

4 piece
Leavening agent

0.5 tsp
Vanilla

0.5 tsp
Gelatin

4 piece
Cheese curd

125 g

Cooking

I must say, the cake will have trouble, but it's worth it! I apologize in advance for the photo - prepared late in the evening. So, nuts, peel and chop in a blender to a state of crumbs.

Then whisk eggs with half of the icing until fluffy cream, add the chips and nuts.

Now add flour and baking powder, mix well. In a greased form with detachable sides pour the dough that is sent in a preheated 180 degree oven and bake for 30-35 minutes, check the readiness with a toothpick.

Half the chilled cream, beat as soon as you start to turn into the cream, add the powder. I have the cream somehow eggs were bad, but when I was preparing the ganache - everything went perfectly.

Now add the mascarpone and whisk. Add in the cream chips and pour the liqueur and mix everything together.

Our cake is ready, leave to cool.

Prepare gelatin according to the instructions, enter it in warm coconut cream

Prepare the ganache - heat the cream, melt chocolate. Then cooled and whisk to peaks.

Now collect the cake. The cake impregnated with a mixture of liquor and water, then grease with half of the ganache and leave it in the freezer for 10 minutes. I should say that the cake does not take out of shape, do everything in it.

Pour coconut cream and again in the freezer until fully hardened (about 25-30 minutes).

Grease the top the remaining chocolate cream and chill again for 10 minutes

Well, now you can decorate as you want! I used crunchy coconut, almonds, chocolate and coconut.

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