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Ingredients
- For the Cake:
- 12 ounce Fine Dark Chocolate (62-68% cocoa mass)
- 2 tablespoons Cocoa Powder
- 1 Stick Unsalted Butter
- 8 Egg (Separate Yolks from Whites)
- 1 cup Coconut Oil
- 3/4 cup Sugar (Use an additional 1 tablespoon for whipping egg whites)
- 1 cup Sweetened Flaked Coconut
- 1 cup Chopped Pecans
- For the Coconut-Pecan Custard:
- 1 cup Evaporated Milk
- 1 cup Sugar
- 3 Egg Yolks
- 1/2 cup Unsalted Butter
- 1 teaspoon Vanilla
- 1 cup Sweetened Flaked Coconut
- 1 cup Chopped Pecans
- For the Decor:
- Powdered Sugar
- Cocoa Powder
- Fine Sieve for dusting top of cake when cool
- For the Sauce and Cream:
- Chocolate Ganache to spoon on top of cake before serving
- 1 cup Heavy Cream
- 1 cup Fine Dark Chocolate Chips (58-60% cocoa mass)
- 1 cup Heavy Whipping Cream
- Powdered Sugar to sweeten cream to taste
- For the Coconut Milk Whipped Cream:
- 1 can of Coconut Milk (Refrigerated for at least 2 hours or overnight)
- Sifted Powdered Sugar for sweetening
Preparation
Step 1
step 1
ingredients
instructions Preheat oven to 300 degrees F. Butter and flour a 9" springform pan. Set aside.
step 2
ingredients 1 cup Evaporated Milk
1 cup Sugar
3 Egg Yolks
1/2 cup Unsalted Butter
1 teaspoon Vanilla
instructions In a saucepan, combine all coconut-pecan filling ingredients except the coconut and pecans.
step 3
ingredients
instructions Cook and stir over medium heat until thick, about 12 minutes.
step 4
ingredients 1 cup Sweetened Flaked Coconut
1 cup Chopped Pecans
instructions Stir in coconut and pecans. Beat until thick. Set aside to cool.
step 5
instructions Melt chocolate, butter, coconut oil, and cocoa powder together over a double boiler.
step 6
ingredients 12 ounce Fine Dark Chocolate (62-68% cocoa mass)
2 tablespoons Cocoa Powder
1 Stick Unsalted Butter
1 cup Coconut Oil
instructions Using a standing or hand mixer, beat yolks with sugar until thick and pale yellow.
step 7
ingredients 8 Egg (yolks)
3/4 cup Sugar
instructions Using a standing or hand mixer, beat whites to form soft peaks. Add 1 tablespoon sugar to whites and beat until firm peaks.
step 8
ingredients 1 tablespoon sugar
8 Egg (whites)
instructions Fold 1/3 chocolate into yolks, then 1/3 whites, more chocolate, more whites, more chocolate, and finish the whites and 2 cups of the coconut-pecan filling. Do not over mix.
step 9
ingredients Powdered Sugar
Cocoa Powder
Fine Sieve for dusting top of cake when cool
instructions Pour batter into prepared spring form pan. Place in oven and bake 40-45 minutes. Remove from oven and let rest until room temperature.
step 10
ingredients
instructions Remove spring form and using a fine sieve, dust top of cake lightly with powdered sugar and then cocoa powder.
step 11
ingredients 1 cup Heavy Cream
1 cup Heavy Whipping Cream
instructions Cut slices of cake then drizzle with chocolate sauce and add a dollop of whipped cream on the side.
step 12
ingredients 1 cup Fine Dark Chocolate Chips (58-60% cocoa mass)
Powdered Sugar to sweeten cream to taste
instructions For the Chocolate Sauce: Boil cream in sauce pan.
step 13
ingredients 1 can of Coconut Milk (Refrigerated for at least 2 hours or overnight)
instructions Add chocolate chips and whisk until smooth. Sweeten with powdered sugar. Serve warm.
step 14
ingredients Sifted Powdered Sugar for sweetening
instructions For the Whipped Cream: Whip cream with whisk or mixer until desired firmness.
step 15
instructions Sweeten (if desired) with powdered sugar. Serve on side of cake.