Lenten chocolate cake "Pineapple-coconut"

Description

This vegetable cake is a very unusual... the taste of tropical fruits and chocolate)) in my version of the cake for my taste it turned out malolatki and very juicy. A very unusual version)

Ingredients

Flour

240 g
Sugar

100 g
Cocoa powder

40 g
Dark chocolate

30 g
Soda

0.5 tsp
Water

300 ml
Orange juice

70 ml
Orange zest

1.5 tsp
Salt

1 pinch
Pineapple

300 can
Corn starch

2 Tbsp
Syrup pineapple

6 Tbsp
Cream of coconut

400 ml
Corn starch

40 g
Powdered sugar
Lemon juice

Cooking

First prepare the chocolate RUB on a small grater. Grate the zest from the orange and squeeze the juice out of it though. And set aside. Prepare the dough. Take the flour + cocoa + soda= sift into a bowl, where we are going to knead the dough..

Add sugar into water and heat to dissolve the sugar.

Liquid (hot syrup) + dry = mix well with a whisk.

In the resulting semi-product the dough add orange juice, zest and grated chocolate (it's all pre-prepared)

Mix well with a spatula.

Split form ( diameter 18 cm) lay a baking paper (bottom and sides) and quickly pour the batter. Bake in heated oven at 180 degrees until cooked. To check on a dry match.

The finished cake to stand in the form of 15 minutes. Then take it out, put it on a wire rack and cool until cool, cover it with a towel.. I wrapped the cake after cooling in plastic wrap and he's been in the fridge more than a day.

Now the stuffing. Canned pineapple crushed in the processor.

Put pineapple purée in a pan with a thick bottom, pour three tablespoons of the syrup from the pineapple and bring to medium heat until signs of boiling. In a Cup pour three tablespoons of pineapple syrup and dissolve in it 2 tablespoons of cornstarch. Remove the pan from the heat, pour the syrup mixed with starch, mashed potatoes. Well and quickly stir and return to the fire. Boil intensively stirring constantly, over low heat for minutes. Allow to cool to lukewarm.

Now the cake. Cut the lid of the cake and take out all the crumbs from the lid, too. Fold the biscuit crumbs in a separate bowl.

Return the cake in cling film lined detachable form. (I forgot to do it)))then together with the filling I had put in there. Pineapple pudding mix with the biscuit crumbs. And fill this mixture in our biscuit base.

Cover the sponge with the same cap. Put into the refrigerator.

Now prepare coconut souffle-filled. 300 ml coconut CREAM over medium heat to bring to the signs of boil in a pot with a thick bottom. In the remaining 100 ml of cold cream to dissolve 40 g of corn starch. Remove the pan from the heat, pour the syrup mixed with starch, cream well and mix quickly and return to fire. Boil on a slow fire, constantly stirring intensively within minutes.

To remove thickened souffle from heat, add to taste powdered sugar and lemon juice. Mix well. Remove from refrigerator cake and pour the hot soufflé, and distributed it evenly over the surface of the cake. Put the cake in the fridge. Better at night. (bake when cooled, I covered the form with the cake in cling film.)

The next day you can enjoy). If you want to decorate according to your taste ))

Through the night in the fridge - here it is!

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