Coconut Layered Chocolate Cake

Ingredients for 1 servings:

• 100 g dark chocolate
• 150 g butter
• 3 eggs
• 150 g sugar
• 250 g flour
• 100 ml milk
• ½ pack of baking powder
• 2 tbsp cocoa powder
• 1 pack of gelatin, ground
• 150 ml milk
• 100 g chocolate, white
• 125 g desiccated coconut
• 500 g quark
• 375 ml cream
• Sugar or sweetener as desired
• Chips (coconut chips)
• 50 g dark chocolate
• 2 tbsp cream
• possibly confectionery, (Raffaello for garnishing)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Delicate chocolate cake with fresh coconut cream filling

Grease a 26cm springform pan and chill. Melt the chocolate in a double boiler, stir in the butter, and set aside. Meanwhile, preheat the oven to 200°C (top/bottom heat). Beat the eggs with the sugar until thick and creamy. Mix the flour, cocoa, and baking powder. Now stir the chocolate butter and the flour mixture with the milk into the egg mixture. Pour the batter into the prepared pan and bake in the preheated oven for about 30 minutes. Let cool on a wire rack. Meanwhile, for the filling, soften the gelatine with 50ml of milk. Then dissolve the gelatine, pour in the remaining milk, and crumble in the chocolate. Continue stirring at low heat until the chocolate is dissolved. Then stir in the desiccated coconut, followed by the quark. Transfer to a mixing bowl and chill until the mixture begins to set. Whisk the entire 400g of cream until stiff peaks form, remove the 2 tablespoons, and transfer them to a piping bag. Then place the piping bag in the refrigerator. Fold the remaining cream into the gelling coconut mixture and sweeten to taste. Now, if possible, cut the cooled chocolate cake in half three times to create four thin layers (or only three if necessary). Place the layers together using about three-quarters of the cream, then spread the remaining cream all over. Melt the dark chocolate and sprinkle it over the cake. Garnish with coconut flakes, the cream from the piping bag, and, if desired, Raffaello.