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Chocolate-coconut-coffee cake.

Chocolate-coconut-coffee cake.


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Put the butter in a bowl with the sugar and mix them together until you get a cream.

Beat the eggs a little with a pinch of salt and the 10 tablespoons of coffee.

We mix the flour with cocoa and baking powder.

Gradually add eggs over the butter cream, alternating with the flour. After we have finished the ingredients, add the coconut.

Put the composition in a tray (20X26) lined with baking paper and put in the oven heated to 180 ° for 25-30 minutes (valid toothpick test).

Meanwhile, mix the contents of the hot chocolate sachet with the hot milk and coffee.

When the cake is ready, take it out of the oven and make a hole with a toothpick on the whole surface, then pour hot chocolate over it, still hot, then put it in the oven for another 5 minutes, then take it out and let it cool.

Serve the coconut cake sprinkled on top.


Ingredients

  • For coconut balls:
  • 500 gr fresh cheese, dietetic & # 8211 Pilos
  • 100 gr sugar
  • 3 sachets of vanilla sugar
  • 3 yolks
  • 2 tablespoons gray
  • 1 teaspoon salt
  • 150 gr coconut
  • For the countertop:
  • 6 eggs + 3 egg whites
  • 10 tablespoons sugar
  • 100 gr butter (65%) Pilos
  • 100 ml of milk
  • 100 gr chocolate (55% cocoa)
  • 15 tablespoons flour (top with tip)
  • 1 sachet of baking powder
  • 1/4 teaspoon baking soda
  • juice of 1/2 lemon
  • 2 teaspoons rum essence
  • 1 teaspoon salt
  • 300 gr pitted cherries
  • powdered sugar for decoration

Portions: 20
Preparation time: 60 minutes
Tray dimensions: 23/36 cm


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