Chocolate-coconut cake Isanna

Isanne’s chocolate-coconut cake recipe is the following ingredients: coconut chips, chicken eggs, granulated sugar, chocolate, cream, as well as a pinch of salt and vanillin. Regarding the products and options from the replacement, I wrote above.

So, prepare the coconut base for the cake. It is difficult to call her a biscuit, rather, it is a delicate and air filling for Bounty Batonchiki. Nevertheless, we will do it and bake it similarly to biscuit. In a suitable dish, we break 3 large chicken eggs, add salt and vanillin a pinch. We pour 225 grams of sugar there.

Stir everything with a whisk and put it to heat up in a water bath. Not on the minimum fire (so the eggs can be curled up) directly onto the stove, namely to the water bath. To do this, pour water into the pan and bring it to a boil. We put a bowl of eggs on top — it is important that the bottom of the bowl does not touch the water. And so, with constant energetic stirring, we warm the egg mixture to 60 degrees. There is no culinary thermometer to me, so I determine my finger. The mass will be quite hot, but tolerant. In time, I did not detect, but we cook for about 8-10 minutes.

We remove a bowl of a water bath and immediately beat with a mixer at high speed until a lush and light mass is formed, which should greatly increase in volume and cool to room temperature. Of course, you can beat eggs with sugar with your hands with a corolla, but then get ready to do it for about at least for about 15 minutes.

Now we pour 190 grams of coconut chips and a spatula (spoon) carefully interfere with the air mass similarly to how the biscuit dough is mixed. That is, folding movements from the bottom up.

As a result, such a dough is obtained — it is not thick and not liquid, it flows from the shoulder blade rather lazily.

We take a rectangular baking dish (ideally 20×30 centimeters), cover with parchment paper and put coconut dough into it. We level it with a spoon or spatula.

We bake the coconut base in a preheated oven at 180 degrees. Time in this case is an extremely relative concept. My cake was ready in 25 minutes, but could leave from 15 to 30 minutes. The main indicator of the readiness of the base is a dense upper crust, which does not stick to the fingers. We take out the shape of the oven and give the coconut cake completely (!) Cool cool. Do not even try to cut and remove the warm cake from the paper — it is still very fragile and just fall apart.

While the coconut base cools down, prepare chocolate icing (Ganash). To do this, pour cream into a small saucepan or saucepan and bring them almost to a boil, that is, we warm up very well. We remove the dishes from the fire and put the chocolate in the cream, which we break in the pieces in advance.

Now we are very actively starting to interfere with chocolate with cream. The chocolate will melt the chocolate from heat, but it is important to interfere with it all the time so that it does not curl up with lumps. The result is a completely homogeneous, smooth and brilliant chocolate glaze. At first it will be liquid — just let Ganasha cool about 15 minutes (mix a couple of times during this time) and it will thicken.

When the coconut cake is completely cooled, it will need to be cut into 3 equal rectangles. To do this, we take another piece of parchment paper, put it on top of the form with coconut main and turn it on a new sheet along with the shape. As a result, the cake will fall upward. We remove the paper on which we baked cake — it easily moves away.

Now we put one rectangle of coconut cake on a dish or plate on which you will serve a cake. I really advise laying the dishes with 4 stripes of baking paper — then the dish will remain clean.

Lubricate the cake part of the chocolate ganash, which needs to be approximately divided so that there is enough more layer and coating.

We put on top of the second cake, glorify it with chocolate ganash and lay the third cake. We generously coat the sides- the top of the cake and put it in the refrigerator so that the glaze grabs.

In fact, after an hour, this chocolate-coconut cake is ready and can be served. But you can decorate the dessert as you like best. I have a palm tree that I drew with melted white chocolate — I need literally 25-30 grams, and maybe less.

For children, we will still make coconuts. You can roll hazelnuts or almonds in cocoa, but at that moment I had no nuts, so I melted a little milk chocolate, cooled it, rolled the balls and fired in a cocoa powder.

Now look at what a paper substrate was for — we just pull it out of the cake and our beautiful tray is clean and it does not need to be wiped from chocolate.

And here is the cut of the chocolate and coconut cake Isanna. In fact, this is a huge multi -layer Bounty Bount, which turns out to be more tender, juicier and looks quite spectacular. Irish, I hope I completed the order, huh?