Coconut and chocolate cake

I bring you a cake for chocolate lovers. No more, no less, because this chocolate and coconut cake is one of the most intense in cocoa flavour . The filling matches perfectly with the coconut base, which I find most beautiful.

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

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

Ingredients

For the base:

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

For the filling:

• 300 ml whipping cream (35% mg)
• 225 gr of dark chocolate*
• Flaked salt (optional, for decoration)

Preparation

1. Preheat the oven to 190ºC.
2. Cut the butter into cubes and mix it with the sugar. Once combined, mix it with the grated coconut (use your hands to mix everything well).
3. Pour the mixture into the 23 cm skillet, previously greased with butter. Spread and press the mixture well over the base, and also spread some of the mixture towards the sides, but leaving the top edges loose and fluffy.
4. Loosely cover the edges with foil and place the skillet in the oven. Bake the base until the coconut is golden brown (about 10 to 15 minutes), then remove the foil ring and bake for a further 5 minutes, until the edges are also golden brown. Remove from the oven and turn off the oven.
5. While the dough is cooling, prepare the filling. Cut the chocolate into pieces and put them in an aluminium 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 it is completely melted. You will see that little by little you will get a homogeneous dark brown mixture.
6. Pour the chocolate mixture into the coconut base. Refrigerate until set (about 1 hour; you can leave it up to 1 day).
7. Before serving, sprinkle flaky salt on top: not only will it decorate, it will also help to reduce the intense flavour of the chocolate, making it suitable for everyone... And the contrast is fabulous, believe me!

Grades:

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