Chocolate-Coconut-Cake

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water
• 125 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 100 g cornstarch
• 2 tsp baking powder
• 5 tbsp Batida de Coco or other coconut liqueur
• 200 g chocolate (milk)
• 100 g dark chocolate
• 500 g sour cream
• 7 tbsp Batida de Coco or other coconut liqueur for drizzling
• 200 g jam (sour cherry)
• 60 g desiccated coconut
• 1 lime(s), cut into wedges, for decoration
• 20 g desiccated coconut (coconut chips)
• some Batida de Coco or other coconut liqueur for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

Separate the eggs. Beat the egg whites with 4 tablespoons of water until stiff, gradually adding the sugar and vanilla sugar. Fold in the egg yolks. Then mix the flour, cornstarch, and baking powder and carefully stir them into the egg mixture along with the Batida de Coco. Pour the batter into a springform pan lined with baking paper. Bake in a preheated oven at 175°C for approx. 30-35 minutes, then let it cool. Chop both types of chocolate and melt them in the warmed sour cream. Chill the mixture for approx. 4 hours. Cut the sponge cake in half horizontally. Drizzle the layers with a little Batida de Coco and spread with the warmed sour cherry jam. Sprinkle with 15g of desiccated coconut. Beat the cooled chocolate mixture for approx. 4-5 minutes until creamy. Spread a thin layer of this mixture over the bottom two layers and place them on top of each other. Cover with the third layer and surround everything with the remaining cream – leaving 5 tablespoons of this for decoration. Finally, decorate with the remaining cream, desiccated coconut, coconut chips and lime wedges.