Black and white; delicious coconut - chocolate combo!




Hello on Thursday evening!


There are certain flavors from childhood years that stay with us much longer. I am sure that many of you know exactly what I mean. :-) For me such a childhood memory is the taste of bounty bars. I can still recall my dear grandma buying them for each and every important occasion. She loved them so much and I got to love them too! Delicate coconut filling covered in a dark, thick chocolate. A bit tropical yet special and almost exclusive combination. The recipe I would like to share brings back not only the memories, it brings back the very special taste. :-)


Ingredients:


Chocolate cake:


200 g flour

200 g white sugar

50 g coca

175 g of butter

2 eggs

80 g cream, (15 or 18%)

2 table spoons of vanilla sugar (1 tea spoon of vanilla paste/extract)

125 ml hot water

175 g chocolate chips or chopped chocolate (dark, or mix of dark and milk)

1/2 tea spoon of sodium carbonate


Coconut filling:


120 g of icing sugar

1 table spoon of potato starch

150 g of coconut flakes

50 ml of cream (36%)


Chocolate topping


60 ml of cream, 30- 36%

60 g of dark chocolate


Step by step:


Place flour, sugar, cocoa, vanilla sugar butter, eggs, cream and sodium carbonate into a mixing bowl/ food processor. Mix until you obtain a smooth batter. Add hot water (preferably in portions), continue to mix. Finally, add chocolate chips and mix carefully. Pour approximately 1/3 of the batter into a baking form (30 cm x 11 cm). Save the rest untill the filling is ready.


For the coconut filling, whip egg whites, carefully add icing sugar, in small portions, spoon by spoon untill the batter is white and shiny. Then add potato starch, coconut flakes and cream, mix until it blends. The batter will turn into thick dough, so that you can work it in your fingers. Form a long roll matching the length of baking form (30 cm) and place it on top of the batter in the baking form. In fact it may be easier to handle the rolled filling in small pieces when transferring into the baking form. Cover the rolled filling with the remaining chocolate batter. Bake in 170 °C for approximately 65 minutes. You can always check the cake with a toothpick, which should come out clean as it is ready. Let the cake cool down for a couple of minutes and cover it with a chocolate topping. Bon appetit! :-)




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