Coconut Cream Cake with Chocolate Base

Ingredients

• 2 Eggs
• 1 pinch salt
• 80 g agave syrup
• 125 g butter
• 220 g wheat flour type 1050 (or spelt flour 1050)
• 0.5 packet Baking powder
• 30 g cocoa powder (strongly defatted)
• 1 packet vanilla pudding mix
• 400 ml coconut milk (9% fat)
• 30 g coconut blossom sugar
• 40 g coconut flakes
• 4 sheets gelatin
• 150 ml whipping cream
• 100 g dark chocolate
• 20 g coconut oil

Instructions

1. 1.

   Separate the eggs and beat the whites with salt into stiff peaks. Whisk agave syrup, butter, and yolks until fluffy. Sift flour, baking powder, and cocoa together, then fold into the yolk mixture; gently fold in the beaten egg whites.

2. 2.

   Line a springform pan with parchment paper or grease it. Pour the batter into the pan, smooth the surface, and bake at 180 °C (160 °C fan‑forced; gas: level 2) for about 25–30 minutes (test with a skewer). Let the cake cool in the pan.

3. 3.

   Meanwhile whisk the pudding mix with 5–6 tablespoons of coconut milk until smooth. In a pot combine the remaining coconut milk, coconut blossom sugar, and 30 g coconut flakes; bring to a boil. Stir in the prepared pudding mixture, simmer while stirring, then let it cool.

4. 4.

   Soak gelatin sheets in cold water. Whip 100 ml of cream stiffly. Warm the rest of the cream slightly in a pot and dissolve the well‑pressed gelatin into it. Fold in 4 tablespoons of coconut cream, then add the remaining coconut cream. Chill until set and spread the mixture over the chocolate base. Refrigerate for at least one hour.

5. 5.

   Grind dark chocolate coarsely and melt with coconut oil over a double boiler; let cool slightly. Carefully remove the cake from the pan. Coat it with the chocolate glaze, sprinkle with leftover coconut flakes, and allow to firm up. Slice and serve.