Browsing the web during this prolonged and rarefied time, I found on a French language blog this dessert: the chocolate cake with coconut balls, tasty and simple to make.
In the base batter of dark chocolate, many frozen coconut and mascarpone truffles are inserted, which cook in the normal cooking time of the cake.
The small balls of grated coconut sink during baking but when cutting, here they are well-present and still beautifully round … I confess I feared they would squash throughout the simple chocolate cake batter in the oven!
Cutting the simple chocolate cake, the crust that formed during baking broke, but the cake is delicate, soft, flavors are balanced, and you can distinctly taste the coconut and mascarpone ball: the cake is very fragrant and not to be missed if you love the exotic aroma of coconut!
Clearly, I think you can make chocolate truffles (mascarpone and unsweetened cocoa together) and insert them in a margarita cake or with plain yogurt …
If you love this aroma, don’t miss the recipes of:
COCONUT AND PINEAPPLE CAKE
IMPOSSIBLE PIE WITH COCONUT AND LEMON
CHOCOLATE CAKE WITH COCONUT BALLS
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 25 Minutes
- Portions: 9-inch pan
- Cooking methods: Oven
- Cuisine: Italian
Ingredients RECIPE CHOCOLATE CAKE WITH COCONUT BALLS
- 7 oz Dark chocolate (for me Easter eggs)
- 7 tbsp Butter
- 0.4 cups Flour
- 0.5 cups Sugar
- 4 Eggs (medium)
- 4.5 oz Mascarpone
- 1.33 cups Desiccated coconut
- 1 Egg (medium)
- 1 tbsp Sugar
Tools RECIPE CHOCOLATE CAKE WITH COCONUT BALLS
#ADV
- Bowls
- Microwave ovens
- Pans
FOR THE PREPARATION OF THE RECIPE CHOCOLATE CAKE WITH COCONUT BALLS
To prepare the chocolate cake with coconut balls it is necessary, indeed mandatory, to prepare the balls of grated coconut and mascarpone which must be immediately placed in the freezer to freeze so they can cook together with the dark chocolate cake!
They are almost like coconut truffles that must solidify perfectly to be inserted into the dark chocolate dessert!
To make them, just mix egg, sugar, mascarpone, and coconut and make small balls about the size of a walnut that should go immediately into the freezer.
While the coconut and mascarpone balls are freezing, melt the butter with the dark chocolate roughly chopped in the microwave or in a double boiler.
We continue the preparation of the dessert by whipping the eggs and sugar for a long time into a soft and light foam in a bowl.
The well-aerated mixture should write if lifted from the mass and remain a few seconds on the surface before sinking into the rest of the batter.
We combine the whipped mixture of eggs and sugar with the warm mix of chocolate and butter, stirring with a flexible spatula from bottom to top.
Now, add the sifted flour always with movements from bottom to top.
Pour the mixture into the pan (9-inch) duly buttered and floured.
Take the coconut and mascarpone balls and place them into the base mixture, inserting them harmoniously and decoratively (at least I tried, ha ha).
Bake in a pre-heated oven at 356°F for about 25 minutes or according to the characteristics of your appliance.
When the chocolate cake with coconut balls is done, let it cool slightly and then cool completely on a cake rack.
A very pleasant dessert with a nice mix of flavors and good for family snack and breakfast…
Enjoy your meal!
Annalisa
Source here
