Chocolate and coconut cake made of
– a chocolate biscuit,
– coconut,
– a coconut mousse,
– a dark chocolate mirror icing.
Material used
– Rectangular frame 20X11x4.5 cm
– Ancel 210 bloom gelatin
– Tefal baking tray
– Baking paper
– Angled spatula
Ingredients
Chocolate biscuit
✔60 g icing sugar
✔50 g almond powder
✔2 eggs
✔10 g cocoa powder
✔1 pinch of salt
✔10 g flour
✔15 g melted butter
✔1 egg white
Coconut
✔150g coconut milk concentrate
✔70g shredded coconut
Coconut bavaroise
✔200g coconut cream
✔2 egg yolks
✔40 g caster sugar
✔1/2 vanilla pod
✔5g gelatine
✔20 cl full cream
Dark chocolate mirror glaze
✔45 g sugar
✔45 g glucose
✔25 g water
✔45 g dark chocolate
✔30 g liquid cream
✔2 x 2g gelatine leaves
The recipe
Serves 5 to 6
Chocolate biscuit (the day before)
✔60 g icing sugar
✔50 g almond powder
✔2 eggs
✔10 g cocoa powder
✔1 pinch of salt
✔10 g flour
✔15 g melted butter
✔1 egg white
Mix the eggs, icing sugar and almond powder in a bowl with an electric mixer. Sift in the cocoa powder, flour and salt. Mix well. Add the melted butter.
In another bowl, beat the egg white until stiff and fold it gently into the previous mixture. Place on a baking tray covered with baking paper for 10 to 12 minutes at 170°C. Once the biscuit has cooled, cut out two rectangles measuring 20 x 10 cm. Place the first biscuit in the bottom of your frame.
Coconut (the day before)
✔150g coconut condensed milk
✔70g shredded coconut
In a bowl, combine the grated coconut with the sweetened condensed milk. Mix and then pour over the chocolate biscuit. Then place the second chocolate biscuit on top. Place in the freezer.
Coconut bavaroise (the day before)
✔200g coconut cream
✔2 egg yolks
✔40g caster sugar
✔5g gelatine
✔20 cl full cream
Place the gelatine leaves in a large bowl of cold water. In another bowl, pour and mix the egg yolks with the powdered sugar. Heat the coconut cream in a saucepan. Pour this hot cream over the egg yolk and sugar mixture. Stir and return to the pan. While stirring, cook until 82°C. Remove from the heat and add the gelatine. Mix and set aside. In another bowl, whip the cold cream with an electric mixer. Gently fold in the previous mixture and pour into the frame over the chocolate biscuit, leaving about 3mm for the icing. Place in the freezer overnight.
Dark chocolate mirror glaze
✔45 g sugar
✔45 g glucose
✔25 ml water
✔45 g dark chocolate
✔30 ml cream
✔2 x 2g gelatine sheets
Heat the sugar, water and glucose in a saucepan. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted chocolate. Stir well. Add the condensed milk. Use a hand blender to mix the mixture thoroughly. Remove the cake from the freezer. Cover the surface of the cake with the glaze, which has been cooled to 35°C. Leave in the fridge for a few minutes until the icing has set.
Carefully remove the frame and cut 0.5 cm off each side of the cake, so that the layers are well defined. Cut into individual slices and leave to defrost in the fridge.
