Chocolate cake with cheese and coconut balls

Cheese and Coconut Ball Cake: A Refined Delight

Preparation Time: 30 minutes
Baking Time: 30-35 minutes
Total Time: 60-65 minutes
Number of Servings: 12

In a world full of desserts, this cheese and coconut ball cake stands out with its unique flavor and delicate texture. The combination of intense chocolate and creamy cheese balls makes each slice an explosion of flavors. This recipe is perfect for impressing guests at a party or simply indulging yourself over the weekend.

The history of this dessert is fascinating, with roots in culinary traditions that celebrate cheese and chocolate. These ingredients are often associated with moments of joy and celebration, and our cake is no exception. Over the years, recipes have evolved, and this version combines modern influences with traditional techniques.

Ingredients:

For the base:
- 5 large eggs
- 75 g sugar
- 1 packet vanilla sugar
- 65 g dark chocolate, melted
- 3 tablespoons flour
- 2 tablespoons cornstarch
- 3 tablespoons cocoa powder
- 1/2 packet baking powder

For the cheese and coconut balls:
- 250 g ricotta or cream cheese
- 70 g grated coconut
- 50 g sugar
- 1 packet vanilla sugar
- 2 egg yolks
- 2 tablespoons cornstarch

For the glaze:
- 80 ml milk
- 50 g sugar
- 50 g butter
- 100 g dark chocolate

Preparation:

1. Before starting, ensure all ingredients are at room temperature. This will help in better homogenization of the mixture. Preheat the oven to 180°C and line a 30 cm x 20 cm baking tray with parchment paper.

2. Start by preparing the cheese and coconut balls. In a large bowl, whisk the egg yolks with the sugar and vanilla sugar until the mixture becomes creamy and light in color. Add the ricotta and cornstarch, mixing well to obtain a homogeneous composition. Incorporate the grated coconut.

3. Form balls from the obtained mixture and place them in the tray, leaving about 2 cm distance between them. Cover the tray with plastic wrap and refrigerate for a few minutes while preparing the base.

4. For the base, beat the egg whites with a pinch of salt in a clean bowl until stiff peaks form. Gradually add the sugar and continue beating until you achieve a glossy meringue. Be careful not to add the sugar too quickly, or the meringue may collapse.

5. Once the meringue is ready, gradually add the egg yolk mixture and melted chocolate (make sure the chocolate is not hot, or it will cook the yolks). Gently fold with a spatula, using delicate movements to avoid losing air from the meringue.

6. Ask a friend or loved one to make your life easier: while a partner adds the dry ingredients (flour, cornstarch, cocoa powder, and baking powder), slowly mix with a spatula. The result should be a homogeneous yet airy composition.

7. Pour the base over the cheese and coconut balls in the tray, making sure to cover all the balls. Bake the cake in the preheated oven for 30-35 minutes or until the toothpick test comes out clean. If the toothpick comes out clean, the cake is ready!

8. Once baked, remove the cake from the oven and let it cool in the tray. After it has completely cooled, carefully turn it onto a serving plate.

9. While the cake cools, prepare the glaze. In a saucepan, combine the sugar and milk over low heat. Stir continuously until the sugar completely dissolves. Add the butter and, once melted, add the chocolate, stirring to achieve a smooth consistency. Make sure the heat is low to avoid burning the chocolate.

10. Pour the warm glaze over the cooled cake and let it cool completely. This glaze will add extra flavor and a velvety texture, making the cake even more delicious.

Serving:

The cheese and coconut ball cake is perfect to be served alongside a cup of tea or coffee. You can also accompany it with vanilla ice cream or whipped cream to add a contrast of temperatures and textures.

Variations:

There are many ways to customize this recipe. You can try replacing the coconut with ground almonds or hazelnuts for a different flavor. Also, consider adding a few drops of almond extract to the ball mixture for a surprising taste.

Frequently Asked Questions:

1. Can I use cottage cheese instead of ricotta?
Yes, but make sure the cottage cheese is well-drained and blended to avoid a too-wet mixture.

2. How can I store the cake?
The cake can be kept in the refrigerator in an airtight container for 3-4 days. You can also freeze it, but it is recommended to add the glaze after thawing.

3. Is this cake suitable for vegans?
This recipe contains eggs and dairy products, but you can try replacing the eggs with a vegan substitute and using vegan cheese to adapt it.

Nutritional Benefits:

This cake contains proteins from eggs and cheese, carbohydrates from sugar and flour, and healthy fats from chocolate and butter. Coconut adds fiber and minerals, making this dessert a more balanced choice when consumed in moderation.

Calories:

A serving of this cake contains approximately 250-300 calories, depending on the exact ingredients used.

This cheese and coconut ball cake is truly special. Regardless of the occasion, it will delight you with its taste and attractive appearance. Enjoy every bite and savor the positive feedback from your loved ones!