Chocolate-coconut Diamonds

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Chocolate-coconut Diamonds
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
93
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories93 kcal(4 %)
Protein1.5 g(2 %)
Fat5.6 g(5 %)
Carbohydrates9 g(6 %)

Ingredients

for
35
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 tablespoons Rum
For the filling
50 milliliters water
60 grams sugar
12 grams cocoa powder
2 tablespoons brown Rum
For the coating
100 grams Shredded coconut
How healthy are the main ingredients?
sugarsugaregg

Preparation steps

1.

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.

2.

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.

3.

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.

4.

Toast coconut in a pan until light brown and pour onto a plate. Coat diamonds in coconut.