Chocolate cake with coconut balls

Name: Chocolate cake with coconut balls - Crenguta M.
Ingredients: Composition: 4 egg yolks; 6 egg whites; 60g of sugar; 50g of dark chocolate; 2 tablespoons of flour; 2 tablespoons of starch; 2 tablespoons of cocoa; 1 sachet of vanilla; 1 teaspoon of baking powder. Balls: 250g of sweet cheese; 3 tablespoons of starch; 50g of sugar; 50g of coconut; 2 egg yolks. Glaze: 50g of dark chocolate; 2 tablespoons of butter; 2 tablespoons of cream.

Dessert - Chocolate cake with coconut balls by Crenguta M. - Recipia

The chocolate cake with coconut balls is prepared in two stages: first, the balls are formed from sweet cheese, coconut, and egg yolks, then the chocolate and cocoa mixture is made. The balls are placed in a tray, and the batter is poured over them before baking. After 35 minutes in the oven, the cake needs about 10 minutes to cool, then it is covered with chocolate glaze. The result combines a slightly moist base with small inserts of coconut and sweet cheese. Quick Info Total time: at least 45 minutes, excluding the time needed for preparing the mixtures and forming the balls Preparation time: not specified in the original recipe Baking time: 35 minutes Cooling time before glazing: 10 minutes Servings: number not specified; depends on the size of the pieces Difficulty: easy to medium Recipe type: homemade cake with chocolate, coconut, and sweet cheese Ingredients For the chocolate mixture 4 egg yolks 6 egg whites 60 g sugar 50 g dark chocolate 2 tablespoons flour 2 tablespoons cornstarch 2 tablespoons cocoa 1 packet vanilla 1 teaspoon baking powder For the coconut balls 250 g sweet cheese 3 tablespoons cornstarch 50 g sugar 50 g coconut 2 egg yolks For the glaze 50 g dark chocolate 2 tablespoons butter 2 tablespoons cream For the tray Baking paper Butter for greasing the tray edges Preparation method 1. Prepare the dry mix Put cocoa, flour, cornstarch, vanilla, and baking powder in a bowl. Mix them until the ingredients are evenly distributed and set the bowl aside for now. 2. Whip the egg whites Put the 6 egg whites in a clean bowl and whip them until they start to thicken. Add the sugar and continue whipping until you achieve a consistent meringue-like foam. 3. Prepare the egg yolks with chocolate In another bowl, mix the 4 egg yolks with 30 g of sugar until a cream forms. Melt the dark chocolate, add it to the egg yolk cream, and mix well for homogenization. The recipe uses a total of 60 g of sugar for the chocolate mixture. The 30 g mentioned here are for the egg yolks, and the rest is added to the egg whites. 4. Incorporate the egg whites Add the whipped egg whites over the egg yolk and chocolate mixture in several batches. Mix gently after each addition until the mixture becomes uniform. 5. Add the dry ingredients Incorporate the flour, cornstarch, cocoa, vanilla, and baking powder mixture. Mix until no dry spots remain. There is no need to insist more than that, so the mixture’s texture remains as airy as possible. 6. Form the coconut balls Put the sweet cheese, the 3 tablespoons of cornstarch, 50 g of sugar, coconut, and the 2 egg yolks in a bowl. Mix well until you obtain a moldable mixture. Form balls of similar sizes. An exact number is not mentioned, so you will determine it based on how large you make them. 7. Prepare the tray and place the balls Line the tray with baking paper, and grease the edges with butter. Place the coconut balls in the tray, leaving a little space between them if possible. Pour the chocolate mixture over the balls, so they are covered as evenly as possible. 8. Bake the cake Put the tray in the oven and bake the cake for 35 minutes. The oven temperature is not specified in the original recipe, so the usual setting for baking cakes should be used according to your appliance. After baking, let the cake cool for 10 minutes before adding the glaze. 9. Prepare the glaze Put the dark chocolate, butter, and cream in a small saucepan and heat them in a double boiler. Stir until the ingredients melt and homogenize. Pour the glaze over the cake and spread it, if necessary, over the entire surface. Why I make the recipe often I love the combination of chocolate base and coconut balls with sweet cheese. The balls are prepared separately but don’t take much time, and the cake looks good when cut. The glaze complements the flavor without needing an additional cream between layers. It’s also a practical recipe when you want a homemade cake with multiple textures but with an easy-to-manage ingredient list. Tips and variations Tips The sweet cheese must be well mixed with cornstarch, sugar, coconut, and egg yolks so that the balls have a uniform composition. The balls should be made approximately the same size to ensure a balanced result in all pieces of cake. The egg whites are added gradually to the egg yolk and chocolate mixture. Mixing in several batches helps the mixture homogenize more easily. The chocolate for the mixture should be melted before being mixed with the egg yolks. When preparing the glaze, heat the ingredients in a double boiler and mix until they become homogeneous. The baking time is 35 minutes, but ovens may bake differently. If it’s your first time making the cake, watch the baking stage closely towards the end. Substitutions The recipe uses dark chocolate for both the mixture and the glaze. If you substitute the type of chocolate, the final taste and sweetness may change. For this recipe, there is no exact substitution for sweet cheese, as it contributes to the texture of the balls along with cornstarch, coconut, and egg yolks. Variations You can make the balls smaller or larger, depending on the appearance you want when cutting. The quantities of the recipe remain the same. Another variation is to distribute the balls evenly in the tray, so each slice contains approximately the same amount of filling. Serving ideas The cake can be served after the glaze has set. Cut appropriate pieces directly from the tray so that the coconut balls remain visible in the section. Frequently asked questions Can I prepare the balls before the chocolate mixture? Yes. The balls can be formed beforehand and then placed in the tray when the chocolate mixture is ready. It is important to pour the mixture over them before baking, according to the recipe steps. What do I do if the mixture for the balls is hard to mold? Mix all the ingredients better, especially the sweet cheese, cornstarch, coconut, and egg yolks. The recipe does not include another ingredient for adjusting the composition, so it is not advisable to add additional ingredients without altering the recipe. Can I use the same chocolate for the base and the glaze? Yes. The recipe uses dark chocolate in both preparations, but the quantities are kept separate: 50 g for the mixture and 50 g for the glaze. When do I pour the glaze? The glaze is poured after the cake has cooled for about 10 minutes, immediately after baking. This way, it is not poured over a cake just taken out of the oven. How many servings does it yield? The original recipe does not specify the number of servings. This depends on the size of the tray and how large the pieces are cut. Nutritional values The values below are estimates. The exact number of servings, the exact type of sweet cheese, the fat percentage of the cream, or the final weight of the cake are not specified, so they cannot be considered exact values. For 100 g of cake, the estimate is approximately: Calories: 280–330 kcal Proteins: 8–11 g Fats: 15–20 g Carbohydrates: 25–32 g Sugars: 16–22 g The values mainly come from eggs, chocolate, sugar, coconut, butter, and sweet cheese. A larger piece will obviously have more calories than this estimate calculated for 100 g. Storage and reheating Keep the cake covered, in a cool place or in the refrigerator, especially because of the sweet cheese, eggs, and glaze. For a more pleasant texture, take the piece out of the fridge a little while before serving. The cake does not need reheating. It is served cold or after it reaches room temperature.

Chocolate cake with coconut balls

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