A white chocolate and coconut cake is what is needed in this period to lift the spirit and cheer the throat.
It is also without cooking in the oven, therefore ideal with the first heat of spring. Delicious and delicate, it is a real surprise for the palate: the fresh taste of coconut goes well with the enveloping flavor of white chocolate , all placed on a crunchy biscuit base. The little ones at home will dive into this candid cloud, adults will appreciate the creamy and delicate texture; in short, it will be a general ovation with a loud encore! Perfect after dinner, it concludes a meeting with old friends with great pomp: you will make a great impression!
Curious to find out how to proceed? Let’s begin
White chocolate and coconut cake: ingredients and preparation
For this chocolate and coconut cake, get:
- butter, 100 g
- dry biscuits , 300 g
- powdered sugar , 50 g
- white chocolate, 100 g
- ricotta, 300 g
- panna, 200 g
- coconut flour , 60 g
Heat the butter in a double boiler or in the microwave, when it is melted and liquid, let it cool slightly. In a food processor, finely chop the biscuits, transfer them to a bowl, add the melted butter and mix everything together with a wooden spoon. When the compound is sandy, transfer it into a 24 cm diameter springform pan. Compact it on the base with a meat tenderizer, level well and place in the refrigerator for about half an hour.
Meanwhile, whip the cream until stiff and melt the chocolate, in a bain-marie or in the microwave, then let it cool slightly.
In a large container, drain the ricotta from the whey, add sugar and coconut flour , then work with the mixer. As soon as you have obtained a smooth cream, add the cream and chocolate, without stopping mixing.
Pour the filling into the mold and refrigerate again at 4° for at least 3 hours.
Now sink the spoon into the pleasure! Enjoy your meal!
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