Chocolate coconut cake

Ingredients for 1 servings:

• 4 eggs
• 100 g sugar
• 1 packet of vanilla sugar
• 125 g butter
• 250 g flour
• 1 tsp, leveled baking powder
• 100 ml milk
• 100 g dark chocolate
• 1 tsp, heaped cocoa powder
• 200 g desiccated coconut
• some lemon zest
• 1 shot of rum
• Fat for the mold
• 200 g cream cheese
• 200 ml cream
• 2 egg whites
• 100 g dark chocolate
• 50 g sugar
• 1 packet of vanilla sugar
• some lemon zest
• e.g. Confectionery (Raffaello) or dark chocolate cake icing

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 40 minutes; Total time approx. 9 hours 40 minutes

Janko’s chocolate coconut cake with a fine cream cheese mousse au chocolat and a hint of lemon

Separate the eggs and beat the egg yolks with the sugar, vanilla sugar, and butter until fluffy. Then gradually add the sifted flour and baking powder, alternating with the milk, while continuing to beat. In the meantime, melt the chocolate in a double boiler and let it cool slightly. Now add the melted chocolate and, for an even richer color and a more intense cocoa flavor, a good tablespoon of cocoa powder to the batter. Beat the egg whites until stiff peaks form and carefully fold them into the batter along with the desiccated coconut. Finish with a little fresh lemon zest and a dash of rum (optional). Now pour the mixture into a greased springform pan (26 cm diameter). Place in the preheated oven at 175 °C (top/bottom heat) for about 40 minutes. Remove from the oven and let it cool completely (ideally overnight in the refrigerator, see below). In the meantime, prepare the cream for the filling. Whip the cream until stiff peaks form, add the vanilla sugar and sugar, and beat until light and fluffy, along with the cream cheese. Add the remaining zest of the fresh lemon (you can also add a few drops of lemon juice if you like, but be careful not to make the cream too runny). Chill for at least 2 hours (overnight is also suitable). For the mousse, whip the egg whites again until very stiff peaks form. Slowly melt the chocolate in a double boiler and let it cool for about 5-10 minutes. Then carefully add it to the beaten egg whites and mix the mixture gently. Chill and let it set. Lightly mix the cream cheese mixture with the mousse. Once the cake has cooled, cut it in half horizontally and spread a layer of cream about 1 cm thick. Place the lid on top and cover the cake completely with the remaining cream. Alternatively, the cake can be decorated with Raffaello – or any other coconut chocolates, of course – or refined with a dark chocolate cake glaze. If you choose the latter, chill again and then serve. This cake is not only high in calories, it is also particularly suitable for guests.