Coconut Chocolate cream cake

Cocos Chocolate cream pie.jpg

You need this:

For the soil:

For the topping:

 

This is how you make it:

Preheat the oven to 185 degrees. Use a round spring shape of 20-22cm diameter. Line this with a sheet of baking paper. Press the sheet into the mold so that no cream can drip away at the bottom of the bottom. Puree the banana, and stir in the rest of the ingredients for the bottom. Pour the homogenous mass into the mold and press firmly. Bake the bottom for 10 minutes.

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Meanwhile, put all the ingredients for the cream in a pan and bring to high heat while stirring. Remove the bottom from the oven and pour the cream on the bottom. Bake the cake in about 20 minutes, keep checking carefully in the meantime. Allow to cool for about 3/4 hours. If you want to keep them mass liquefied (see pictures), the cooling time will shorten. Keep the cake in a cool dry place.

LETS EAT!

 

Source / photos: Monique van der Vloed

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