• Incredible easy and quick to prepare cake when you crave for chocolate dessert. Two layers of dark delight layered with whipped cream. Coconut hint is subtly detectable in the cake, does not overwhelm but gives a little sweetness and softness. Additionally appears in frosting. Sour passion fruits on the top perfectly change the game to avoid dullness. Enjoy!

     

    spring pan ø 8 inch

     

     Ingredients:

    • 1 ¼ cups flour
    • ½ cup desiccated coconut
    • ¾ cup sugar
    • ¼ cup cocoa powder
    • 2 teaspoons baking powder
    • pinch of salt
    • 2 eggs
    • ¾ cup milk
    • ½ cup + 1 tablespoon butter, melted
    • 100 g dark chocolate, melted
    • 1 teaspoon vanilla extract
    • 1 teaspoon coconut extract

    Top:

    • 250 ml whipping cream
    • 4 tablespoons icing sugar
    • 1 teaspoon coconut extract
    • inside of 3 passion fruits
    • several pieces of physalis fruits (optional)

     

     

     

    Preheat oven to 350°F. Line the bottom of pan with parchment paper.

    In a bowl mix together flour, coconut, sugar, cocoa powder, baking powder and salt. Stir in eggs, milk, butter, chocolate and both extracts. Mix everything with a fork or spoon just until combined. Pour the dough to the pan and bake for 40 minutes (until the skewer inserted into the center comes out clean). Cool in pan. Remove from the pan and cut horizontally into half.  

    Beat the cream with sugar and coconut extract until stiff peaks. Spoon the half of frosting onto first sponge layer and cover with the second. Spoon the rest on the top and pour passion fruit pulp over there. Decorate with physalis fruits. Place the cake to the fridge. Best is on the next day when sponges become tender and cream sets.

     

     

     

     

    Category: Chocolate cakes.

    Tags: chocolate, coconut, passion fruit.

  • I cannot clearly say what kind of sweets this dessert is. You can describe it as a huge chocolate candy, frozen fruit mousse or no bake cheesecake. There is mascarpone passion fruit filling placed on milk chocolate praline covered with dark chocolate. This sweet treat is not complicated to prepare but you need a little time to work on it. The result is worth the effort – you will rave about its taste, I promise.

     

    6 pieces a 3.5 inch x 1.5 inch

     

    Passion fruit mousse:

    • 5 tablespoons passion fruit puree (aprox. 5 fruits)
    • 1 cup whipping cream
    • 250 g mascarpone cheese
    • 6 tablespoons icing sugar
    • 2 tablespoons gelatine

    Milk chocolate praline (+ decoration):

    • 100 g milk chocolate
    • ¼ cup whipping cream
    • 2 tablespoons crushed breakfast cereals (wheat, oat, corn or other)

    Glaze:

    • 150 g dark chocolate
    • 1 tablespoon plant oil

     

     

    Passion fruit mousse: remove the pulp of passion fruit, discard shells. Rub through the sieve to separate the pulp and seeds. Discard seeds. Place the puree in a small sauce pan and heat gently until warm (do not boil). Place gelatine in a small bowl and cover with cold water. Set aside for 5 minutes until blooms. Heat gently softened gelatine  in a double boiler or microwave and stir to dissolve. Add gelatine to the warm passion fruit puree and mix together. Cool slightly. Place mascarpone cheese, icing sugar and whipping cream in a bowl of a stand mixer and beat together until smooth and fluffy. Stir in passion fruit puree. You can mix it shortly if some lumps occur. Place the mousse in to silicon moulds leaving empty space (about 3-4 mm) on the top. Chill in freezer for 1-2 hours.

    Chocolate praline: heat the whipping cream until hot (do not boil). Remove from the heat and stir in chopped milk chocolate. Stir until smooth. Set aside to cool and thicken. Take out 3-4 tablespoons of the mass for decorating and the remaining mixture combine with crushed cereals. Remove from the freezer moulds with passion fruit mousse and put the praline on the top of each portion filling moulds to the top. Place again to the freezer.  

    Glaze: melt chocolate in a double boiler or microwave. Add oil and mix together. Remove from the freezer moulds with prepared desserts and remove them from moulds. Dip each in chocolate and place on a wire rack placed above the baking tray to drain. Chill in the freezer for 5 minutes. Store in fridge. Before serving decorate desserts with remaining milk chocolate praline – place it in a piping bag and pipe small rosettes on the top.


     

    Category: Desserts/icecreams.

    Tags:chocolate, glutenfree, oat, passion fruit.