Chocolate cake with coconut filling
For a circular shape with a diameter of about 22 cm
For the brown dough:
50 g chocolate
50 g all-purpose flour
50 g starch
2 tablespoons cocoa
1 teaspoon baking powder
a pinch of salt
For the white mixture:
250 g cream cheese or mascarpone
2 egg whites
50 g coconut flour
70 g starch
70 g powdered sugar
For the chocolate glaze:
100 g chocolate with 50-60% cocoa
100 ml liquid cream
30 g butter
colored sugar balls
Beat the egg whites together with a pinch of salt. When it’s almost done add 2 tablespoons of the sugar. In another bowl beat the yolks with the remaining sugar. Melt the chocolate in bain-marie, add it and beat again. Sift onto this mixture the flour, the starch, cocoa and baking powder. Add the egg whites and stir with a spatula. Transfer the whole thing to a suitable cake tin that has been greased with butter and floured beforehand.
Whisk the egg whites with the sugar. Add the cream cheese, starch and coconut flour. Shape the dough as a dough strand and put it onto the brown one. During the baking the white dough will “sink” a little while the whole cake will rise and in the end when you cut the cake you will see a white ball inside of each piece. You can also shape the white mixture into balls and just put them randomly into the brown dough.
Bake in a pre-heated oven at 200°C for about 25-30 minutes. Check whether it’s ready by using a wooden skewer. Leave it to chill and remove it from the cake tin. Pour the glaze onto it and sprinkle with sugar balls.
Melt the chocolate and the butter in bain-marie. Remove from the heat and add the cream. Stir to combine them.
This is what it looks like on the inside: