Chocolate cake with coconut-curd balls

This amazing cake with airy sponge cake and tender coconut-curd balls will become one of your favorite desserts.

• Recipe author: Yulia Magay
• After preparation, you will receive 12 servings
• Total recipe preparation time: 60 minutes

Ingredients

• Curd 700 g
• Starch 6 tbsp. spoons
• Sugar 100 g
• Chicken yolks 4 pieces
• Coconut flakes 100 g
• Butter 1 tsp spoon
• Eggs 6 pieces
• Sugar 120 g
• Dark chocolate 100 g
• Flour 4 tbsp. spoons
• Starch 4 tbsp. spoons
• Cocoa powder 5 tbsp. spoons
• Salt 1 pinch
• Chicken proteins 4 pieces
• Baking powder 1 tsp spoon

Cooking method

• Mix the cottage cheese, starch, sugar, yolks and coconut thoroughly. Roll small balls from the resulting mass.

• Preheat oven to 180 ° C. Grease a baking dish with butter. Place the balls on the bottom of the mold.

• Separate the yolks from the whites. Add half the sugar to the yolks and beat with a mixer to a light fluffy mass.

• Break the chocolate into small pieces, melt in a water bath or in the microwave and cool slightly.

• Add chocolate to yolks, stir until smooth.

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• Combine flour with starch, cocoa and salt. Sift the mixture.

• Pour dry ingredients into yolks in portions. Beat with a mixer until smooth.

• Beat the whites separately with a mixer with the remaining sugar until stable peaks. Add protein portions to the dough, stirring gently after each portion. Enter baking powder.

• Pour the dough over the curd balls. Bake the cake for 35-40 minutes.

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