DELICIOUS CHOCOLATE CAKE ✰ CURD AND COCONUT CAKE WITHOUT KNEADING DOUGH ✰ AMAZING PEAT CAKE
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Crumbly, creamy, chocolate crumbs and a thick layer of tender, curd-coconut filling. An interesting combination of ingredients and a special method of preparation create a unique taste. We need:
Curd-coconut chocolate cake
Curd filling:
Curd 9% - 750g
Eggs - 3pcs (160g)
Sugar - 150g
Vanilla sugar - 8g
Sour cream 30% - 150g
Cornstarch - 15g
Coconut flakes 70g
Chocolate crumbs:
Flour - 340g
Sugar - 100g
Cocoa powder - 40g
Baking powder - 3g
Vanilla sugar - 8g
Salt - 1 pinch
Butter - 200g
For the filling, combine curd, eggs, sugar, vanilla sugar and sour cream, grind into a homogeneous mass using an immersion blender. Add cornstarch and coconut flakes, mix with a silicone spatula.
In a bowl, combine flour, sugar, cocoa, baking powder, vanilla sugar and salt, mix with a whisk. Add cold butter and rub with your hands into small crumbs.
Line the bottom and sides of the mold (d = 22 cm) with parchment paper.
Pour in ⅓ of the chocolate crumbs (flatten and lightly press down with a spoon), put ½ of the curd filling on top, then ½ of the chocolate crumbs and a layer of the remaining curd filling. The final layer should be chocolate crumbs.
Put in the oven preheated to 170C, bake for about 60 minutes.
Cool the finished cake at room temperature without taking it out of the mold.
Then refrigerate for at least 2-3 hours.
Bon appetit!
#chocolatecake #curdpie #cottagecheesecake
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