Chocolate Cake with Coconut and Pecans
Baking and Desserts • European
Description
Chocolate Cake with Coconut and Pecans
Ingredients
- Liquid dark chocolate 5 oz
- Water 0.3 cups
- Wheat Flour 2 cups
- Salt to taste
- Butter 10 oz
- Activated Baking Soda ¾ teaspoon
- Sugar 2.8 cups
- Vanilla salt 2 teaspoons
- Egg white 3 pieces
- Milk ¾ cup
- Whole egg 4 pieces
- Condensed Milk 1 can
- Desiccated coconut 5 oz
- Pecan 1½ cups
Step-by-Step Guide
Step 1
Preheat the oven to 355°F and line a round baking pan with parchment paper.
Step 2
Melt the broken chocolate pieces in boiling water over a double boiler.
Step 3
Mix the flour, baking soda, and salt.
Step 4
Beat the softened butter (150 grams) with sugar (1.5 cups) until fluffy.
Step 5
Add the egg yolks one at a time, then mix in the chocolate and vanilla (1.5 teaspoons). Gradually alternate adding the flour mixture and milk.
Step 6
Whip the egg whites until stiff peaks form and gently fold them into the main mixture. Divide it into 3 equal parts and bake 3 layers (about 35 minutes each). Carefully detach the baked layer from the sides of the pan with a spatula, remove from the pan after 15 minutes, and let cool completely.
Step 7
Layer the cooled cakes with cream. To make the cream, whisk the egg yolks with condensed milk and vanilla until smooth. Then add sugar and butter and cook over medium heat, stirring constantly, until the mixture turns a brownish color (about 12 minutes). Remove from heat and thoroughly mix in the shredded coconut and nuts. Let cool to room temperature.
Step 8
Decorate the top of the cake with the nut and coconut cream.
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