Coco-choco-cake that remind you of a certain chocolate bar
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This cake is a good option if you have quite a few guests, since it should be cut to small bars as it is highly saturating. It tastes not very “heavy” like chocolate tarts, more a bit fresh due to the filling. And gives a little holiday feeling with the coconut naste 🙂
- Duration: 1h (w/o baking time)
- Difficulty: Easy
The amounts are calculated for a cookie sheet. You can also use half of it for a cake pan.
Ingredients for a cookie sheet (~70pcs.)
For the dough
- 500 g butter (room temperature)
- 400 g sugar
- 8 eggs
- 8 tbl. spoons milk
- 400 g flour
- 1 pck. baking powder
- 6 tbl. spoons cocoa
For the filling
- 1 l milk
- 300 g butter
- 12 tbl. spoons semolina
- 400 g sugar
- 400 g coconut flakes
- 400 g whole milk (or dark, as you like) couverture
Beat the sugar together with the eggs, then add the butter and stir until smooth. Mix flour with baking powder and cocoa and stir it under until you have a homogenous mass.
Pre-heat the oven to 175°C. Grease a cookie pan with butter and top it with some cocoa flakes. distribute the dough on the cookie pan and bake it about 20 minutes.
Take it out of the oven and let it chill.
Boil the milk, remove it from the plate, stir in the semolina and add the butter. Cook it up once again for a few minutes while constantly stirring. Then remove it from the plate again and mix in the sugar and the coconut flakes. Let it chill down until only hand-warm (or less).
Horizontally cut the dough in half. Remove the upper part. Distribute the filling evenly over the lower part, up to the edges. Try to create even edges. Add the upper part.
Now for the topping, gently melt the couverture while constantly stirring. This is best done in a hot water bath. Coat the 3-layered cake with the chocolate.
When the cake is chilled and the chocolate coating is almost hard, cut it into small bars, the size of chocolate bars. You might want to clean-cut the edges – this gives you an opportunity to try your cake as well! 🙂