Cake chocolate-coconut-cranberry

Description

Spicy and balanced combination of chocolate, perustuvaa of coconut and a slight acidity of the cranberries..

Ingredients

Flour

150 g
Leavening agent

2 tsp
Sugar

100 g
Cocoa powder

2 Tbsp
Chicken egg

3 piece
Margarine

125 g
Cognac

2 Tbsp
Milk

75 ml
Coconut shavings

50 g
Cranberries

210 g
Chocolate milk

150 g
Vegetable oil

10 g
Chocolate milk

25 g

Cooking

Ingredients

1. To prepare the dough: Mix flour with baking powder, sift, mix with sugar and cocoa. Add the eggs, melted and slightly cooled butter (or margarine), brandy (rum) and milk. Add the coconut, mix thoroughly with a fork or whisk.

2. Form (with a diameter of 23-24 cm) vystelit paper, grease with vegetable oil. Pour in the batter. Preheat the oven to 180 C. baking Time: about 30 minutes. Readiness check wooden stick.

3. Ready cake cool, then cut into two layers.

4. On bottom layer spread cranberries. Since the finished cake to cut some berries fell out, I would recommend the pre-cowberry be a little overwhelming.

5. Cover the top layer and press firmly.

6. Chocolate glaze chop

melt the butter in a water bath (or in microwave on medium power. I put it in the oven at 200 C), mix well. If the chocolate doesn't want to connect with oil, add some condensed milk (I did not).

7. Cake to cover with glaze and allow to solidify.

8. Melt the white chocolate.

9. Apply to the cured glaze and sprinkle with coconut.

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