And what more can I tell you other than that this recipe is truly killer!
The sponge cake is ultra soft. The coconut milk mousse is both creamy and airy. To add a super touch of indulgence, you will find a spread insert between the layers of mousse. And finally, don’t forget the famous chocolate shell that crunches into your teeth!
Cake
4 eggs
130 g of brown sugar
60 g of flour
40 g sugar-free cocoa powder
60 g of flour
20 g of cornstarch
½ packet of yeast
20 g of sunflower oil
Coconut milk foam
250 g of mascarpone
200 g of whole liquid cream
80 g of icing sugar
55 g grated coconut
8 g of gelatin
200 g coconut milk (1 small briquette)
Chocolate ganache
100g dark chocolate
100 g of whole liquid cream
OR
190 g of spread
Chocolate icing
400g dark chocolate
80 g of sunflower oil
Chocolate ganache
1
Break the chocolate and pour in the cream. Melt everything in the microwave.
2
Pour the ganache or spread onto parchment paper and spread a thin layer the size of a rectangle 14 cm wide and 17 cm long then reserve in the freezer.
PREPARATION OF THE RECIPE
Cake
3
In a bowl, break the eggs and pour in the sugar. Whisk everything for 5 minutes. It should triple in volume.
4
Sift all the dry products in 3 batches directly onto the egg mixture and mix delicately using a spatula. Then add the oil.
5
Pour the dough onto a lightly oiled silicone sponge cake tray measuring 27 cm by 37 cm.
6
Preheat your oven to 170°C fan then place the sponge cake in the oven and cook for between 8 and 10 minutes.
7
Once cooked, remove the sponge cake from the oven and leave to cool. Remove the sponge cake using a knife. While the sponge cake is warming, prepare the coconut milk mousse.
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