Snowball fight

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water, hot
• 100 g sugar
• 75 g flour
• 25 g desiccated coconut
• 3 eggs
• 3 tbsp water, hot
• 100 g sugar
• 75 g flour
• 25 g cocoa powder
• 200 g dark chocolate
• 75 ml milk
• 2 tbsp coffee or liqueur
• 200 ml cream
• possibly cocoa powder or powdered sugar
• 1 pack of gelatin, ground
• 400 ml coconut milk
• 400 g cream cheese, light
• e.g. sugar or sweetener
• 100 g desiccated coconut
• 200 ml cream
• 25 g desiccated coconut
• 75 ml milk
• 25 g butter
• 50 g desiccated coconut, approx.
• Grease for the tray

Instructions

Working time approx. 2 hours 10 minutes; Rest time approx. 10 hours; Total time approx. 12 hours 10 minutes

a dream of coconut and chocolate

Grease a baking sheet and line it with baking paper. Grease the bottom of a springform pan and line it with baking paper, sealing the edges. Preheat the oven to 200°C (top/bottom heat). For the first batter, beat the eggs and water until frothy, then sprinkle in the sugar. Continue beating until thick and creamy, then carefully fold in the flour and desiccated coconut. Spread onto the prepared baking sheet and bake in the preheated oven for about 10-12 minutes. Meanwhile, warm the milk and butter for the snowballs. For the second batter, whisk the eggs and water, sprinkle in the sugar, and beat until creamy. Fold in the flour and cocoa powder and pour into the prepared springform pan. Remove the now-baked coconut sponge from the oven and return the springform pan to the oven for about 15-20 minutes. Let the coconut sponge cool on the baking sheet. Pour the warmed milk and butter mixture for the snowballs into a small mixing bowl and add the desiccated coconut. Allow to swell slightly. Meanwhile, warm the milk and rum for the chocolate mousse (do not let it get hot). Finely chop the dark chocolate, add it to the rum milk, and stir until dissolved. Transfer to a mixing bowl and let cool, stirring occasionally. Remove the now-baked chocolate sponge from the oven and let it cool in the pan. For the coconut mousse, soften the gelatin. Cut a circle from the cooled coconut sponge the size of the springform pan and set aside. Crumble the remaining sponge and mix it with the warm butter, milk, and coconut mixture to form a dough. Wrap the dough in foil and let it rest in a cool place. Dissolve the softened gelatin, stir in the coconut milk and desiccated coconut. Beat the cream cheese with a whisk until smooth, gradually stir in the coconut mixture and sweeten to taste. Refrigerate until the mixture begins to set. Meanwhile, carefully cut the chocolate sponge cake from the tin with a sharp knife. Place it on a cake plate and cut it in half. Whip the cream for both mousses at once until stiff peaks form, then fold 200g each into the chocolate mixture and the coconut mixture. Place a cake ring or springform pan rim around the bottom chocolate sponge layer. Pour the chocolate mousse on top. Cover with the second dark layer and spread half of the coconut mousse on top. Place the coconut base on top. Spread about half of the remaining cream over the surface. Refrigerate the cake and the remaining cream for at least 2 hours to allow it to set. In the meantime, shape the snowball dough into small balls and roll them in the desiccated coconut for the garnish. Set the balls and the remaining desiccated coconut aside. Spread the remaining mousse along the edges of the cooled cake. Cover the surface with the snowballs and sprinkle the cake all around with the remaining coconut flakes.