The advantage of this cake is that it is baked without flour. Has a chocolate and coconut flavor. The delicacy turns out to be simply magnificent, exquisite and very, very tasty.
It is necessary
- - 100 ml of yogurt
- - 580 ml cream
- - 185 g brown granulated sugar
- - 150 g granulated sugar
- - a pinch of salt
- - 5 eggs
- - 300 g dark chocolate
- - 20 g cocoa powder
- - 150 g hazelnuts
- - 30 g coconut flakes
- - 225 g butter
- - 8 g gelatin
Instructions
Step 1
Make a dough. Divide the egg into yolks and whites. Whisk the whites with the brown granulated sugar, then add 75 g of regular granulated sugar and beat until stiff, for 5-7 minutes. In a separate bowl, combine salt, cocoa and hazelnuts. Combine the nut and protein mixture, add the melted butter and stir until smooth.
Step 2
Line a baking dish with parchment and pour out the dough. Preheat oven to 180 degrees and place the biscuit, bake for about 45-50 minutes until dry match. Remove from oven and cool.
Step 3
Make a chocolate mousse. Whisk in 400 ml of cream. Melt the chocolate in the microwave for 30-40 seconds.
Step 4
Whisk the egg yolks with granulated sugar. Place in a water bath and boil until thick, stirring constantly. Remove from heat and beat with a mixer for 5-7 minutes. Add cream and melted chocolate, beat until smooth.
Step 5
Place the crust in a baking dish, put the chocolate mousse on it and smooth over the surface with a spatula. Refrigerate for 2 hours.
Step 6
Make coconut cream. Soak gelatin in 30 ml of cream. Whisk 10 g of coconut with 150 ml of cream and 30 g of granulated sugar. Dissolve the gelatin and add the whipped cream to it, stir until smooth. Add yogurt and stir again.
Step 7
Place the coconut cream on top of the chocolate mousse. Decorate the cake with coconut and refrigerate for 8-10 hours or overnight.
