Makes: 1 baking tray
Ingredients
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
Directions
- 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.
- 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.