Description
The recipe for this dish was posted on the website in 2008 by user bronny called "brownies" and is illustrated with me in the framework of "Coloring". Very gentle chocolate coconut cake.
Ingredients
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Dark chocolate
100 g
-
Flour
50 g
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Butter
50 g
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Sugar
100 g
-
Salt
-
Almonds
200 g
-
Yeast
8 g
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Mascarpone
250 g
-
Cream
100 g
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White chocolate
150 g
-
Condensed milk
100 g
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Coconut shavings
3 Tbsp
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Chicken egg
3 piece
Cooking
Almond nuts peel and chop in a blender into flour!
Mix the almonds, the sifted flour, yeast and salt.
In a separate bowl, whisk the eggs with the sugar until frothy (there will have to sweat :-P ), it will take about 5 min.
Chocolate melt in a water bath together with butter, cut into pieces, add to eggs and mix well.
Mix flour and egg-chocolate mixture.
Pour the batter into a greased form and bake in preheated oven (180°) for 25-30 minutes. Ready cake remove from the mold and leave to cool.
In this time, prepare cream. Lightly whip the mascarpone with condensed milk. Half whip the cream until a thick consistency.
White chocolate cut into pieces and melt in the remaining cream.
Cool chocolate with cream and add to mascarpone. Then spread the whipped cream and mix gently. Add the coconut flakes.
Biscuit with the aid of a glass to cut out circles - our future cakes.
Each cake cut lengthwise into 2 halves. Half fluff cream and combine, and then coat the same on the outside.
Sprinkle almond petals, that's all!!! All a pleasant appetite!!!
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