Chocolate-Coconut Duo Slices

Ingredients for 1 servings:

• 3 eggs
• some salt
• 100 g sugar
• 60 g butter, soft
• 130 g flour
• 1 ½ tbsp cocoa powder
• ½ pack of baking powder
• 75 ml water
• 1 ½ tbsp rum
• ½ pack of pudding powder, cream, or 20 g cornstarch
• 50 g sugar
• 125 ml coconut milk
• 50 ml pineapple juice
• 25 g desiccated coconut
• 150 ml sour cream
• 1 tbsp apricot jam, or honey
• 25 g desiccated coconut

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

…an irresistible duo: deliciously chocolatey sponge cake with a moist coconut filling, decorated with fine coconut flakes.

This amount is enough for a small baking sheet (approximately 20 x 30 cm, 4-5 cm deep). Prepare the filling first, as it needs to cool first. Mix the custard powder (or cornstarch) with the sugar. Gradually stir in 3 tablespoons of cold coconut milk until smooth. Bring the remaining coconut milk to a boil. Add the mixed powder and cook for at least 1 minute, stirring continuously. Then stir in the pineapple juice and desiccated coconut and cook for about another minute. Let cool, stirring constantly. Then add the sour cream and whisk until smooth. Dough: Preheat oven to 180 degrees Celsius. Separate the eggs. Beat the egg whites with salt until stiff peaks. Add half the sugar and continue beating until the mixture is glossy. Beat the egg yolks with the other half of the sugar until fluffy. Add the softened butter and continue beating until fluffy. You can also beat the butter first, then add half the sugar and the egg yolks and beat the mixture until fluffy. Sift the flour, cocoa powder, and baking powder and mix together. This will ensure the baking powder is evenly distributed, and the cake will rise evenly. Mix the mixture, water, and rum into the egg mixture. Stir about ¼ of the egg whites into the mixture, then carefully mix in the remaining egg whites. Pour the batter into a greased baking sheet lined with baking paper. The grease will prevent the baking paper from sliding away from the sides. This will give the cake a beautiful appearance right up to the edges. Add the topping: Fill a piping bag with the pudding mixture into a piping bag fitted with a medium-sized nozzle. Place the piping bag straight onto the baking sheet. Hold the piping bag with your right hand. Support the bag with your left hand (palm facing up). Insert the nozzle into the batter, then gently squeeze out the cream. Then release the pressure completely. Pull the piping bag straight up. Continue piping the next few mounds into the batter in the same way. Bake for approximately 35-40 minutes, depending on your oven, at 180°C (top and bottom heat). Allow to cool after baking. Decoration: Heat jam/honey (10 seconds in the microwave on high), strain through a sieve, and brush thinly onto the chocolate sponge. Sprinkle with desiccated coconut. Cut the cake into approximately 21 pieces (4 x 7 cm). Tips: – Instead of a piping bag, you can also use a freezer bag and cut off a corner. – To fill the cake with the cream, first press the bottom part of the bag into the nozzle. This prevents the cream from running out while you fill it into the piping bag. Place the piping bag in your left hand, nozzle facing down, and fold/fold the top half of the bag out over your fingers. Fill the cake with the cream using a spatula or spoon, emptying the spatula against your bag-lined fingers. – For a nice look, pipe the cream evenly into the batter to create evenly sized mounds. – Pipe the cream along imaginary horizontal lines, leaving chocolate batter between the mounds. – Cut the cooled cake through the cream lines to create a nice brown-white slice (see photos).