Saturday, April 6, 2013

Coconut Chocolate Cake

Sorry about not posting anymore recipes here at Chocorango in English. I had a baby and decided to keep a little distance to take care the little one. 

But now I'm really excited to resume this sweet blog. I hope you can go along with me! =)

So, this recipe is just A-M-A-Z-I-N-G!! I won't talk too much, you'll all see the moist dough, the creamy filling... You'll can't resist!

Bolo delicioso de prestigio - chocolate e coco
Chocorango's recipe.

*240ml measuring cup

4 whipped egg whites (stiff peaks but not dry)
4 yolks
2 tbsp butter
1 cup sugar
2 cups flour
1/2 cup cocoa powder
1 tbsp baking powder
3/4 cup heavy cream (you can use milk)
1/4 cup water

To moisten the cake
2/3 cup water
1 tsp brown sugar
1/4 tsp vanilla extract

1 (395g) can sweetened condensed milk
200g cream (20% fat)
100g shredded coconut

Ganache Frosting
150g milk or dark chocolate
1/4 cream at room temperature 
50g shredded coconut

1. Preheat the oven to 350ºF. Separate a 22cm springform cake forma redonda de 22cm, you don't need grease it.

2. In an eletric beater, mix yolks, butter and sugar until a light and fluffy cream. Alternately add flour previously sifted with cocoa and baking powder and the cream previously mixed with water, always beating in low speed just until incorporate. Turn off the beater and fold in half whipped egg whites at a time, using a silicon spatula making  movements from down to up. Fill the separated pan with the batter and bake for about 30 minutes until a toothpick inserted in the center of cake comes out clean. Chill over a rack.

To moisten the cake
3. Dissolve the sugar on water, stir in vanilla extract. Set aside.

4. On a small pan, mix sweetened condensed milk, cream and coconut. Heat on low always stirring with a silicon spatula until is creamy.

Ganache Frosting
5. Melt chocolate on water bath or microwave and stir in cream.

Building the cake
6. Slice the cake to fill, drizzle with half sweetened water and spread all the coconut filling. Cover with the another cake layer, drizzle with the remainder water, cover with  ganache and sprinkle shredded coconut. Refrigerate until is time to serve, covered to not dry.

Yield: 12 portions.

Bolo de chocolate e coco


Pin It button on image hover