INGREDIENTS
BISCUIT:
– 5 eggs
– 160 g of sugar
– 5 tablespoons of milk
– 5 tablespoons of oil
– 100 g of flour
– 1 bag of chocolate pudding powder
– 2 tablespoons of cocoa
– 100 g of dark chocolate + 5 tablespoons of water
– 1 baking powder
COCONUT FILLING:
– 1 l. milk
– 120g. density
– 150g. sugar
– 3 vanilla sugar
– 200g. coconut flour
PREPARATION
BISCUIT:
Melt the chocolate over low heat with 5 tablespoons of water, and let it cool. Place the egg yolks and sugar in one container, and store the egg whites in the refrigerator in another container. Beat egg yolks and sugar into a light creamy mixture, then add oil, milk and chocolate. Mix briefly with a mixer once more.
Mix flour, pudding powder, cocoa and baking powder, then sift together into the first mixture. Mix well with a whisk.
Beat the egg whites into snow, which you mix into the mixture with a whisk.
Pour half of the mixture into a 20×30 cm mold. lightly oiled and sprinkled with flour. Flatten the surface and bake for about 10 minutes at 180 degrees, until the biscuit has a firm crust.
While the biscuit is baking, cook the coconut filling.
COCONUT FILLING:
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