Chocolate – coconut bundt cake black – white

Ingredients for 1 servings:

• 70 g block chocolate, finely grated
• 50 g cocoa powder (e.g. Kaba), soluble
• 6 eggs (XL), separated
• 150 g butter
• 180 g sugar
• 1 pinch of salt
• 200 g spelt flour, plain
• 2 tsp, leveled baking powder
• 3 tbsp desiccated coconut

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Important! If using smaller eggs, add about 3 tablespoons of milk to the batter! Make a fine foam from the butter, salt and sugar. Gradually add the egg yolks to ensure everything is well combined. Mix the flour with the baking powder. Beat the egg whites until stiff peaks form. Pour the egg whites onto the foam, sift the flour mixture over it and carefully fold everything in. Then divide the batter in half. Carefully fold the grated chocolate block and cocoa powder into one half. Then pour this chocolate batter into the prepared bundt pan and smooth it out. Fold the desiccated coconut into the second half of the batter and spread it evenly over the dark batter. Bake in a preheated oven at 175°C for about 50 minutes. Once cooled, turn out and decorate as desired.