39
piece at a time, until completely incorporated and chocolate is shiny.
The glaze consistency should not be too thick and should flow easily
from a spoon.
8. Working quickly, evenly divide the glaze over the tops of the cakes,
pouring it directly in the center. With an offset spatula, smooth the
glaze as evenly as possible over the top and the sides of each cake so
both are completely covered in chocolate. Place the cakes in the
refrigerator for at least 10 minutes, until the glaze has set and
hardened.
9. While the cake is chilling, preheat the oven by selecting Bake at 325°F
for 5 minutes with the rack in position 3. Line the baking pan with
parchment and spread the coconut flakes on it evenly in a single layer.
Bake the coconut until it is golden and toasted, being sure to keep a
close eye on it so it does not burn. Remove the coconut from the oven
and let cool completely.
10. In a bowl using a hand mixer on low speed, whip the cream. When
soft peaks have formed add the remaining ingredients to the bowl.
Increase the mixer speed to medium and continue whipping until stiff
peaks have formed.
11. Remove the cakes from the refrigerator. Stack the cakes onto a cake
stand or other serving plate. Spoon the cream onto the center of the
top cake. Using an offset spatula, evenly spread the whipped cream all
over the top and sides of the cake so it is coated completely. Top the
cake with the toasted coconut. Return cake to the refrigerator to chill
for at least 5 to 10 minutes before slicing.
Nutritional information per serving:
Calories 420 (59% from fat) • carb. 40g • pro. 4g • fat 28g • sat. fat 20g
• chol. 92mg • sod. 102mg • calc. 11mg • fiber 2g
To Next Page
Loading...
Need help?
General