John Myers
Ingredients for 1 servings:
- 4 egg whites
- 4 egg yolks
- 4 tbsp water
- 200 g sugar
- 80 g flour
- 80 g cornstarch
- ½ pack of baking powder
- 200 g chocolate (white crispy chocolate)
- 3 cups of cream
- 100 g desiccated coconut
- 1 cup of cream
- Desiccated coconut
Instructions
Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 1 hour 25 minutes
Sponge cake base: Beat egg whites with water until stiff. Add the sugar and continue beating. Gradually add the egg yolks to the egg white and sugar mixture while stirring. Finally, add the flour, cornstarch, and baking powder and beat briefly again. Pour the batter into a springform pan and bake for about 35 minutes at 175°C. Let the base cool. Filling: Cut the cooled base in half to create two thinner sponge cakes. Crumble one half and reserve the other. Carefully melt the chocolate with a cup of cream. Whip the other two cups of cream until stiff and mix with the crumbled base and the coconut flakes. Add the cooled chocolate and cream mixture and mix again. Pour the finished filling onto the reserved sponge cake half and shape it into a dome. Decorate with stiffly whipped cream and coconut flakes. You can also decorate with Raffaello balls. It’s best to refrigerate overnight and enjoy chilled the next day.
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