PREPARATION: 40 minutes
COOKING: 10 minutes
TOTAL TIME: 50 minutes
Cake :
4 eggs
130 g of brown sugar
60 g of flour
40 g sugar-free cocoa powder
60 g of flour
20 g of cornstarch
½ packet of baking powder
20 g of sunflower oil
Coconut milk foam:
250 g of mascarpone
200 g of whole liquid cream
80 g of icing sugar
55 g grated coconut
8 g of gelatin
200 g coconut milk (1 small briquette)
Chocolate ganache:
100g dark chocolate
100 g of whole liquid cream
OR
190 g of spread
Chocolate icing:
400g dark chocolate
80 g of sunflower oil
Chocolate ganache:
- Break the chocolate and pour in the cream. Melt everything in the microwave.
- Pour the ganache or spread onto parchment paper and spread a thin layer the size of a rectangle 14 cm wide and 17 cm long then reserve in the freezer.
PREPARATION OF THE RECIPE :
Cake :
3
In a bowl, break the eggs and pour in the sugar. Whisk everything for 5 minutes. It should triple in volume.
4
Sift all the dry products in 3 batches directly onto the egg mixture and mix gently using a spatula. Then add the oil.
5
Pour the dough onto a lightly oiled silicone sponge cake tray measuring 27 cm by 37 cm.
6
Preheat your oven to 170°C fan then place the sponge cake in the oven and cook for between 8 and 10 minutes.
7
Once cooked, remove the sponge cake from the oven and leave to cool. Remove the sponge cake using a knife. While the sponge cake is warming, prepare the coconut milk mousse.
Coconut milk foam:
8
Place the gelatin sheets in cold water to rehydrate them.
9
Heat the coconut milk in the microwave then add the drained gelatin.
If the gelatin has difficulty dissolving, return the bowl to the microwave for a few seconds and mix. You should obtain a fluid cream without lumps.
ten
At the same time, pour the cream, mascarpone, vanilla, grated coconut and icing sugar into a very cold bowl. Whip everything at speed 1 then 30 seconds at speed 2 and increase to high speed until doubled in volume. The total whipping time should not exceed 4 minutes.
Assembly :
11
Cut the sponge cake into two equal parts. Pour a first layer of coconut milk foam and spread with a spatula.
12
Take the chocolate ganache out of the freezer (or from the spread). Cut so that the dough is the size of the cake then place it on the first layer of mousse. Then pour the second layer of mousse. Close with the second sponge cake and refrigerate overnight.
13
The next day, make the frosting.
Icing:
14
Break the chocolate into pieces and melt it in a bain-marie. The temperature should not exceed 55°C or melt in the microwave in 20 second increments and mix gradually until the chocolate melts completely.
15
Once the chocolate has melted, add the oil. Remove the cake from the refrigerator and place it on a rack using two large spatulas.
16
Using a tablespoon, start by drizzling the glaze over the sides. Then pour everything into the center and tap the dish to remove excess chocolate. Sprinkle with coconut and refrigerate for 15 to 20 minutes. This will allow the chocolate to set.
17
Take out the cake and enjoy chilled.