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Dark Baking Chocolate Drops, 250 g

(70 Ratings)

5,90 €

Dark Baking Chocolate Drops, 250 g

(70 Ratings)

5,90 €

Dark Baking Chocolate Drops, 250 g

(70 Ratings)

5,90 €

Sweet Mystery gift

(14 Ratings)

3,90 €

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Chocolate Squares with Coconut and Sour Cream

Chocolate Squares with Coconut and Sour Cream

(1)

Preparation time: 1 h 30 min
Difficulty:
Number of ingredients: 16

chocolate squares with coconut and sour cream

Chocolate squares with sour cream are a quick and delicious dessert. They consist of a moist cacao sponge with a hint of rum and a coconut filling with sour cream. The sour cream gives the cake a fresh kick and everyone knows coconut and chocolate go great together! It is important to allow for enough time for the squares to chill completely – they taste best the next day when the flavors have mingled.

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Chocolate Squares with Coconut and Sour Cream

Preparation time: 1 h 30 min
Difficulty:
Number of ingredients: 16

Ingredients:

SPONGE CAKE:

2 eggs (medium-sized)
110 g granulated sugar
50 ml water
50 ml oil
80 g all purpose flour
20 g BAM cacao powder
7 g baking powder

FILLING:

360 g sour cream
120 g shredded coconut
70 g powdered sugar
coconut extract to taste

LIQUID FOR MOISTENING THE SPONGE:

120 ml milk
50 g BAM dark chocolate drops
1 packet rum sugar

GLAZE:

50 g BAM dark chocolate drops
65 g butter

Instructions:

For chocolate Squares with Coconut and Sour Cream:

1. Step

Preheat the oven to 180 °C (350 °F). Separate the eggs; beat the egg whites until stiff. Whisk the yolks, sugar, oil and water until pale. Stir the dry ingredients and sift them on top of the egg yolks. Using a hand mixer, mix until smooth, then fold in the whipped egg whites with a spatula. Spread the batter evenly on a 18 x 25 cm baking tin lined with parchment paper (the bottom) and bake for 25 minutes. While the sponge cake is in the oven, prepare the filling. Pour chocolate milk over the baked sponge cake immediately and set aside to cool.

2. Step

Place all the ingredients for the filling in a bowl and mix until smooth. Spre- ad the filling evenly over the cooled sponge and refrigerate.

3. Step

Melt the chocolate with butter in a double boiler and allow it to cool to lukewarm. Pour the glaze evenly over the coconut filling and refrigerate to allow the chocolate to set. Once cooled, cut the cake into squares and decorate as desired.