Coconut and Chocolate Tart

I bring a cake for the true chocolate lovers. No more, no less, because this chocolate and coconut cake is intensely cocoa-flavored. The filling pairs perfectly with the coconut base, which I find absolutely beautiful.

Believe it or not, this chocolate cake recipe is very easy to make. I mean it from the heart: it’s a perfect option to present an impressive and tasty dessert without any fuss, since in a few minutes you’ll have the base ready, and the filling is as simple as mixing cream and chocolate in a saucepan.

Will you give it a try? The idea of using the coconut base I borrowed from an old recipe by the well-known Martha Stewart. Honestly, I think the coconut’s so-called "fluffy" finish gives it a very pretty and elegant look. And I, being a total coconut lover, couldn’t resist making my own version. I hope you like it.

Ingredients

For the base:

• 75 gr softened butter
• 230 gr desiccated coconut
• 2 tbsp white sugar

For the filling:

• 300 ml whipping cream (35% fat)
• 225 gr dark chocolate*
• Flaky salt (optional, for decoration)

Preparation

1. Preheat the oven to 190 ºC.
2. Cut the butter into cubes and mix it with the sugar. Once combined, mix it with the desiccated coconut (use your hands to mix everything well).
3. Press the mixture into the 23 cm skillet, previously greased with butter. Spread and press the mixture firmly across the base, and push some of the mixture up the sides, but leave the top edges loose and fluffy.
4. Loosely cover the edges with aluminum foil, and place the skillet in the oven. Bake the base until the coconut is golden (about 10 to 15 minutes), then remove the foil ring and bake 5 minutes more, until the edges are golden as well. Remove from the oven and turn it off.
5. While the crust cools down, prepare the filling. Chop the chocolate into pieces and place them in an aluminum bowl. In a saucepan, heat the whipping cream, and when it starts to boil pour it over the chocolate. Using a spatula, mix the cream with the chocolate until completely melted. You’ll see that little by little you get a smooth dark brown mixture.
6. Pour the chocolate mixture over the coconut base. Chill until set (approx. 1 hour; you can leave it up to 1 day).
7. Before serving, sprinkle flaky salt on top: it will not only decorate, but also help tame the very intense chocolate flavor, making it suitable for everyone... And the contrast suits it amazingly, trust me!

Notes:

If you don't have a skillet, use a low ceramic pan of the same size, such as a quiche pan. For this type of dough, you can also use a low perforated pan.