Chocolate-coconut Diamonds
Nutritional values
(Percentage of daily recommendation)
| Calorie | 73 cal. | (3 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.3 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 4 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 84 mg | (2 %) | ||
| Calcium | 9 mg | (1 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the batter
- 50 grams butter
- 100 grams Dark couverture chocolate
- 3 medium eggs
- 80 grams sugar
- 1 packet Vanilla sugar
- 50 g (approximately 1/4 cup) grated coconut and Pastry flour
- 3 Tbsps Rum
- For the filling
- 50 milliliters water
- 60 grams sugar
- 12 grams cocoa powder
- 2 Tbsps brown Rum
- For the coating
- 100 grams Shredded coconut
Preparation steps
Heat butter, brown lightly and cool. Cut chocolate into pieces, place in a bowl and melt in a hot water bath. Allow to cool slightly.
Beat eggs with sugar and vanilla for 5 minutes until thick and frothy. Mix in butter and chocolate. Stir in flour, coconut and rum. Line a springform pan of 28 cm (approximately 10 inches) diameter with parchment paper. Pour in the batter and bake in preheated oven at 180°C (approximately 350°F) for 15 minutes. Allow to cool slightly.
Boil water with sugar for 1 minute. Add cocoa and rum and stir until sugar is dissolved. Loosen cake from the mold and cut in strips about 3 cm (approximately 1 1/4-inch) wide, then cut each strip in diamonds (about 6 cm or approximately 2 1/2 inches in length). Dip diamonds briefly in the cocoa-sugar-rum and place on a cooling rack.
Toast coconut in a pan until light brown and pour onto a plate. Coat diamonds in coconut.
