The Big Book of Desserts and Pastries by Claes Karlsson

Author:Claes Karlsson
Language: eng
Format: mobi, epub
Publisher: Skyhorse Publishing
Published: 2012-12-31T17:00:00+00:00

MILK CHOCOLATE AND COCONUT CAKE

MAKES ABOUT 14 PIECES

CAKE BASE:

4 cups (400 g) grated coconut

¼ cup (50 g) brown sugar

¼ cup (50 g) granulated sugar

3 tbsp light syrup

4 eggs

FILLING:

1 cup (250 g) whipping cream

1 tbsp glucose

9 oz (250 g) finely chopped milk chocolate

2 tbsp unsalted butter at room temperature

A greased baking pan, preferably square

Mix together all the ingredients for the base and spread the batter in the pan. Bake in the center of the oven for 12 minutes at 350 °F (180°C) and allow to cool. In a pan, heat the cream and the glucose, and then pour it over the finely chopped chocolate. Allow to stand for 5 minutes. Add the butter and mix well. Pour the chocolate filling atop the cake base and refrigerate overnight. Serve at room temperature.

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