lundi, mars 27, 2006

Nearly Flourless Chocolate and Coconut Cake

Ever since I got my BRAUN 4-in-1 Multimix , I was suddenly quite into mixing, kneading, whipping and blending. Like last Sunday, I was making a Bak Kut Teh Soup and while waiting for the meat to fall off its bones, decided to kill time by making a quick 'n' easy Nearly Flourless Chocolate and Coconut Cake. And it was so quick and easy it was half-eaten before I even got round to having its picture taken.

Just pre-heat your oven at 150ºC. In a small frying pan, dry-roast 125g of dessicated grated coconut till slightly brown. Remove and set aside. Beat 100g of icing sugar with 4 large eggs in a large bowl.

In another bowl, break up 150g of dark baking chocolate into pieces and soften (not melt) it in the microwave oven for about 60 to 90 seconds. Add in 150g of butter and continue heating for another minute (same thing, soften not melt). Whisk.

Add the butter-chocolate mixture to the egg-sugar mixture, followed by the roasted coconut, 1 Tbsp of rum, 1 Tsp of Vanilla extrait, a pinch of salt. Grate some lime peel into the mixture, 1 heaped Tbsp of flour and lastly 1 Tbsp of Corn starch. Mix gently with a spoon, pour the mixture into a baking tin (mine's silicon and it's great) and bake for 35 minutes.

As there is almost no flour in the cake, it is best to let the cake cool (and harden) for 12 hours before consuming it. It's a rich cake, small portions for everyone will normally be sufficient.

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