Chocolate – yogurt – cream – coconut – cake

Ingredients for 1 servings:

• 6 eggs
• 160 g sugar
• 2 packets of vanilla sugar
• 100 g desiccated coconut
• 60 g flour
• 80 g butter, lukewarm
• 160 g dark chocolate coating
• 6 tbsp liqueur (coconut liqueur) or 3 tbsp rum
• 1 tsp baking powder
• 900 g yogurt 1.5% or 3.5%
• 100 g sour cream
• 400 g whipped cream
• 125 g sugar
• 2 packs of gelatin powder, or 12 sheets of gelatin
• 100 g desiccated coconut
• 2 packets of vanilla sugar
• 50 g chocolate or chocolate icing

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

for baking tray, for round shape take half

Separate the eggs. Beat the egg whites until stiff, then add the sugar and continue beating. Beat the egg yolks with the vanilla sugar and carefully fold in the egg whites. Mix the desiccated coconut with the flour and baking powder. Chop the chocolate coating and melt it in a warm water bath. Carefully fold the melted chocolate coating and the coconut-flour mixture into the egg mixture. Stir in the coconut liqueur and lukewarm butter. Grease a baking tray and spread the batter on it. Bake in a preheated oven at 200°C for about 15-20 minutes. Mix the yogurt with the sour cream, sugar, and vanilla sugar, add 100g of desiccated coconut. Whip the cream until stiff peaks form. Squeeze out the soaked gelatine, melt it over low heat, mix it with a little of the yogurt mixture, and then add it to the remaining mixture. Carefully fold in the whipped cream. Spread the yogurt-cream mixture onto the cooled batter and smooth it down (it’s best to use a baking frame). Melt the chocolate glaze and pour it into a plastic bag. Cut off a corner and pipe designs onto the yogurt mixture. Chill; it’s best to make it a day in advance.