March 21, 2015
0 Ratings
  • Makes 1 baking tray
What You'll Need
  • chocolate dough
  • 100 grams cake flour
  • 1/2 teaspoon baking powder
  • 25 grams cacao powder
  • 55 grams sugar
  • 140 grams melted butter, unsalted
  • 50 milliliters milk
  • coconut cream
  • 150 grams coconut cream
  • 3 sheets gelatine
  • 20 milliliters rum
  • 100 grams white chocolate
  • 1 - 2 tablespoons grated coconut
  • 270 grams whipping cream
  1. Preheat the oven to 180° C. Lay a baking sheet with parchment paper. Mix flour, baking and cacao powder and sieve through a fine colander. Add grated coconut, sugar, butter, egg and milk and mix to a fine dough. Spread the dough evenly on the baking tray and bake for 12 – 15 minutes.
  2. Soak the gelatin in cold water for 10 minutes. Chop the chocolate. Heat coconut milk and dissolve gelatin in it. Add Rum and chocolate and allow to melt. Stir to a smooth, homogeneous mass. Whip the cream to a fluffy peak consistency; add grated coconut and fold it in the coconut-chocolate mass. As soon as the cream tightens, spread it over the chocolate cake. Sprinkle it with roasted grated coconut.

See what other Food52ers are saying.

0 Reviews