Chocolate crown

Delicious Chocolate Coronita Recipe – an elegant and refined dessert

Total preparation time: 1 hour
Baking time: 30 minutes
Servings: 10

Step into the sweet world of a spectacular dessert, perfect for impressing on any occasion! Chocolate Coronita is an irresistible combination of chocolate, nuts, and fruits, enriched with flavors of rum and cognac. This simple yet sophisticated recipe will turn you into a true baking master.

Ingredients:

For the base:
- 5 eggs
- 100 g dark chocolate
- 50 g milk chocolate
- 100 g butter
- 2 tablespoons cocoa
- A pinch of salt
- 100 g walnut kernels (roasted and ground)
- 100 g flour
- 100 g sugar
- 1 packet baking powder
- 1 teaspoon coffee powder
- A handful of brown raisins (soaked in cognac and rum)
- Rum essence
- 1 teaspoon lemon juice

For chocolate cream 1:
- 200 g strawberry chocolate
- 200 ml liquid cream

For cream 2:
- 300 ml cream
- Cream stabilizer
- A little sugar

For decoration:
- White and green coconut
- 1 orange (juice)
- 1 banana
- Strawberry chocolate
- Chocolate flakes

For the glaze:
- 200 ml liquid cream
- 200 g milk chocolate
- 2 tablespoons cognac

Preparation:

1. Start by preparing the ingredients. Preheat the oven to 180°C. Lightly roast the walnut kernels in the oven for 5-10 minutes, being careful not to burn them. Then, let them cool and grind finely.

2. Hydrate the raisins: place them in a small bowl and add a few tablespoons of cognac and rum. Let them absorb the flavors for 15 minutes, and the result will be an explosion of taste in every bite.

3. In a large bowl, separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until you get a firm foam. In another bowl, combine the yolks with the sugar and mix until it becomes a fluffy cream. Add the melted butter, melted chocolate (both dark and milk), and rum essence. Mix well.

4. To the yolk mixture, add cocoa, flour, baking powder, coffee powder, ground walnuts, and the hydrated raisins. Gently fold in the beaten egg whites, mixing with delicate movements to keep the air in the batter.

5. Pour the mixture into a baking tray lined with parchment paper and bake for 30 minutes. Check with a toothpick if it is baked – if it comes out clean, the base is ready. Let it cool in the tray.

6. Meanwhile, prepare chocolate cream 1: melt the strawberry chocolate and mix with the liquid cream, beating gently until you obtain a smooth cream.

7. Prepare cream 2: whip the cream with the cream stabilizer and sugar until it becomes firm and airy.

8. Assemble the cake: cut the base into two or three layers (depending on the desired height). Spread a layer of chocolate cream 1, followed by a layer of cream 2. Repeat the process for each layer, ensuring that the cake is well leveled at the end.

9. For the glaze, heat the liquid cream until just before boiling, then pour it over the broken pieces of milk chocolate. Mix well until completely melted. Add the cognac and let it cool slightly. Cover the cake with this delicious glaze.

10. Decorate the cake with chocolate flakes, white and green coconut, banana and orange slices, plus a few drops of orange juice for a touch of freshness.

Serving suggestion: Serve the chocolate coronita alongside a scoop of vanilla ice cream or a fragrant coffee for a perfect contrast of flavors. This quick dessert recipe will surely become a favorite among your loved ones!

Enjoy your delicious creation and don’t forget to share the recipe with your friends!