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Lamicho Cake
Coconut and chocolate are unusual to combine. But when the two are merged as cake for dessert, the savoury taste, the slightly bitter taste of the coconut, combined with the sweetness of sugar, will blend to be the perfect-match flavour.
Ingredients
Make the Filling
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Dark Chocolate Compound 150.0 g
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Buttery Margarine 50.0 g
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Butter 20.0 g
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Chopped Peanuts (ripe) 25.0 g
Make the Cake
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Whole Eggs (6 pieces) 300.0 g
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Egg yolk (4 pieces) 60.0 g
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Powdered Sugar 160.0 g
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Cake Stabilizer 12.0 g
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Flour 125.0 g
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Cocoa 25.0 g
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Butter 30.0 g
Finishing
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Dark Chocolate Compound, Sufficiently
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Dried Grated Coconuts, Sufficiently
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Chocolate Paste
Preparation
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Make the Filling
- Melt the chocolate compound, margarine, butter.
- Cool in refrigerator for ± 1 hour.
- Mixer until smooth and the color turns into light brown.
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Make the Cake
- Mix eggs, sugar and cake stabilizer to rise.
- Add sifted flour and cocoa powder, mix evenly.
- Pour into a butter smeared loaf (base with baking paper) and bake in the oven.
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Finishing
- Take 1 piece of cake, spread with chocolate cream, the cover with another cake, then divide into 2.
- Cover with melted chocolate, sprinkle/ roll on dried grated coconuts.
