Chocolate-Coconut Cake

Preparation Time: 20 minutes
Cooking Time: 50 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 10

Next time you celebrate a birthday, remember this recipe. Especially if you like the combination of coconut and chocolate.

Preheat the oven to 170 degrees Celsius. Grease a cake pan (26 cm in diameter) well with butter.
Chop the chocolate into pieces and melt it together with butter in a bowl over steam. Once the chocolate has melted, gently but thoroughly mix it to obtain a smooth chocolate mixture. Let the melted chocolate cool slightly.
Sift the flour, baking powder, cocoa, and salt into a bowl. Add the coconut flour and mix the ingredients well.
In another bowl, use an electric mixer to beat the egg yolks and sugar until frothy. Mix the cooled melted chocolate into the beaten egg yolks. Then alternately mix in the dry ingredient mixture and the cream.
Beat the egg whites into stiff peaks, which you gently and slowly fold into the chocolate-coconut mixture in two or three batches. Fill the greased pan with the prepared batter and bake in the preheated oven for 50 minutes. Bake the sponge cake in the middle of the oven. It is done when a skewer inserted into the cake comes out clean.
Let the baked sponge cake cool in the pan for 15 minutes, then transfer it to a wire rack and let it cool completely.
Finally, prepare the chocolate glaze: chop the chocolate into pieces, place them in a bowl, and melt over a water bath. Once the chocolate has melted, remove the bowl from the heat and mix in the butter. Let the glaze cool slightly, then pour it over the cooled sponge cake. Sprinkle coconut flour on top. Chill the cake well before serving.