Two-tone Ganache Gateau
1 hr 50 min.
ready in 3 h. 50 min.
- For the cake
- 4 eggs (separated)
- ½ cup sugar
- 1 pinch salt
- ¾ cup all-purpose flour
- 1 teaspoon Baking powder
- ⅕ cup Corn starch
- ¼ cup cocoa powder
- For the coconut cream
- 1 sachet Custard powder
- 2 cups Coconut milk
- 3 tablespoons sugar
- 3 tablespoons Shredded coconut
- 1 teaspoon powdered sugar
- ⅔ cup cream (48% fat)
- 4 leaves gelatin
- 4 teaspoons Coconut liqueur
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a deep 24cm|10' springform tin.
Whisk the yolks with half the sugar until thick and frothy.
Whisk the egg whites with the salt until stiff. Gradually trickle in the sugar and whisk until stiff.
Gently fold the egg whites into the egg yolk mixture.
Sift in the flour, baking powder and cocoa and stir in gently until blended.
Pour into the tin and bake for about 35 minutes until cooked through. Cool in the tin.
For the coconut cream: mix the custard powder with 5-6 tablespoons coconut milk until smooth.
Heat the remaining milk with the sugar and coconut in a pan and whisk in the custard mixture. Heat, stirring, until thickened, the put into a bowl to thicken. Sprinkle with icing sugar and leave to cool.
Whisk the cream until thick.
Soak the gelatine in a small bowl of cold water.
Warm the liqueur in a pan. Squeeze out the gelatine leaves and whisk into the liqueur until dissolved.
Stir the into the custard mixture, then gently stir in the cream. Spoon on top of the cake in the tin. Cover and chill for 2 hours.
For the chocolate coating: heat the coconut milk in a pan until almost boiling. Add the chocolate and stir until smooth. cool until spreadable.
Remove the cake from the tin and place on a serving plate. Spread the top and sides with the chocolate coating and sprinkle the top with coconut. Leave to set.