Description
Paradise in haste. For all lovers of all famous chocolate-coconut bars "bounty" dedicated! Tender coconut cake with a thick layer of chocolate cream will hardly leave anyone indifferent, even the "bounty" in comparison with this cake go by sooo far back! Try it - you'll like it! I can only say one thing: it is really very fast and the products always at hand. And delicious - mmm!!! Very tender and extremely tasty! We loved it, try it and you!! Source - buxgalter sofia
Ingredients
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Egg white
5 piece
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Sugar
1.5 cup
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Coconut shavings
200 g
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Dark chocolate
200 g
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Cocoa powder
3 Tbsp
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Instant coffee
2 tsp
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Milk
2 Tbsp
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Butter
100 g
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Cream
375 ml
Cooking
[b]Coconut cake:[/b] beat the Whites with sugar until strong peaks.
Add coconut and mix gently by hand.
The form (24 see) lay a paper and brush with oil. Put the mass into the form and send in a preheated 180 degree oven for 35-40 minutes.
[b]Chocolate layer:[/b] In a container to put the chocolate, cocoa and sugar and put in a water bath. As melted, add the coffee, milk, and butter and, stirring, cook until smooth. Remove from heat, allow to cool to room temperature.
While cooling, whip the cream until stiff peaks. To introduce the cooled chocolate to the cream. Mix gently.
[b]Collect the cake:[/b] ready coconut cake spread evenly on top of chocolate layer and remove the 1.5-2 hours in the refrigerator.
Here such here it turns out.
[b]Cream:[/b] Whip the cream with sugar. Cover the cake (top and sides) cream.
Decorate as desired: coconut flakes, grated chocolate - whatever. [b]That's all!!![/b] [b]Bon APPETIT AND TEA!!![/b]
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