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
100 grams
3
medium Eggs
80 grams
1 packet
50 g (approximately 1/4 cup) grated coconut and Pastry flour
3 tablespoons
For the filling
50 milliliters
60 grams
12 grams
2 tablespoons
brown rum
For the coating
100 grams

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.