Coconut and chocolate cake

I bring a cake for the very chocolate lovers. Neither more nor less, because this chocolate and coconut cake is the most intense in cocoa flavor . The filling marries perfectly with the coconut base, which I find most beautiful.

Here where you see it, this chocolate cake recipe is very easy to make. I say it from my heart: it is a perfect option to present a colorful and rich dessert, but without any complications, because in a few minutes you will have the base made, and the filling is as simple as mixing cream and chocolate in a saucepan.

Do you dare to try? I got the idea of ​​using the coconut base from an old recipe by the well-known Martha Stewart. The truth is that I think that the "fluffy" finish of the coconut gives it a most beautiful and elegant appearance. And I, who am a total coconut lover, could not resist making my version. I hope you like it.

Ingredients

For the base:

• 75 g softened butter
• 230 gr of grated coconut
• 2 tbsp of white sugar

For the filling:

• 300 ml of whipping cream (35% mg)
• 225 g fondant chocolate*
• Salt flakes (optional, to decorate)

Preparation

1. Preheat the oven to 190ºC.
2. Cut the butter into cubes and mix it with the sugar. Once integrated, mix it with the grated coconut (help yourself with your hands to mix everything well).
3. Add the mixture to the 23 cm skillet, previously smeared with butter. Distribute and squeeze the mixture well all over the base, and also take part of the mixture to the sides, but leaving the upper edges loose and fluffy.
4. Cover the edges with aluminum foil, loosely, and place the skillet in the oven. Bake the base until the coconut is golden brown (about 10 or 15 minutes), then remove the aluminum ring and bake for another 5 minutes, until the edges are also golden. Remove from the oven and turn it off.
5. While the dough loses temperature, prepare the filling. Cut the chocolate into pieces and put them in an aluminum bowl. In a saucepan, heat the whipping cream, and when it starts to boil, pour it over the chocolate. With the help of a spatula, mix the cream with the chocolate until it is completely melted. You will see that little by little you get a homogeneous dark brown mixture.
6. Pour the chocolate mixture into the coconut base. Refrigerate until set (approx. 1 hour; you can leave it up to 1 day).
7. Before serving, sprinkle flakes of salt on top: they will not only decorate, they will also help to reduce the intense flavor of the chocolate, making it suitable for all audiences... And the contrast suits it fabulously, believe me!

Grades:

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 mold.