Cake with chocolate and coconut
For the dough:
-100 g white chocolate
-100 g of margarine
-100 g of sugar
-5 eggs (or 4 large)
-100 grams of flour
-one and half teaspoons of baking powder
-4 tablespoons grated coconut
-1 tablespoon of starch
-vanilla, and a pinch of salt
For the chocolate-coconut filling:
-200 g white chocolate
-750 ml. cream
-7 g of gelatin
-1 cup of coconut
For the intermediate layer:
The day before making cake, mango sinks in orange juice.
Preparation of the base:
You need to melt chocolate by steaming or in the microwave, then wait because chocolate need to be cool.
Mix the butter, add the melted chocolate, vanilla and mix again.
Separate the egg= whites from the yellow. Mix the egg yellow with the sugar and than add to the butter-chocolate mixture.
Whisk the white part of egg into a hard foam, and then gently mix with the remaining mixture.
Mix all dry ingredients (flour, starch, coconut, vanilla, salt, baking powder), gently stir and mix them with liquid ingredients (butter - egg mixture)
Oil pan for cake, put a baking sheet on the bottom of the pan, and sprinkle edge with flour.
Pour batter into pan and bake at 180 C about one hour.
Prepare 250 ml of cream and then add small pieces of chocolate. Warm to steaming or in the microwave until the chocolate is completely melted.
Mix and put in the fridge for three hours or until became cold.
Whisk 500 ml of cream.
Prepared mixture of chocolate and cream, mix with the blender and slowly add the whipped cream.
Continuing to mix add the prepared gelatin (soaked and dissolved in an amount of fluid indicated on the pack). When the gelatin evenly combined, put the coconut in the filling and gently mix).
How to assemble the cake
A bowl of appropriate size, which you have been prepared, covers with foil. Put almost all the filling (leave only a thin layer between the bark).
You need to divide a bases on two part. On the filling you need to put first crust, pour the juice which was sunk Mango (optional, on juice you can add alcohol to taste). Coat the crust with filling, apply on one crust of Mango. Apply the rest of filling on the mango and cover with the second crust that is also soaked in the juice. Gently press the cake by hand, to get out the air between the crusts and then put on fridge overnight.
In the morning, take out the cake from the fridge and into the prepared tray carefully turn the cake out of the bowl. Remove the foil. From the above cake can pour melted chocolate.