- TM 31
Ingredients
Coconut cream
- 300 g Desiccated Coconut
- 800 g filtered water
- 100 g coconut oil (see tips)
Flourless chocolate cake
- 100 g cacao butter
- 200 g coconut oil
- 2 tsp vanilla bean paste or vanilla extract
- ¼ tsp fine sea salt
- 50 g raw cacao powder
- 150 g Coconut sugar
- 100 g coconut pulp (reserved from coconut cream above)
- 5 Eggs, separated
- ¼ tsp cream of tartar
Ganache
- 100 g raw cacao butter
- 40 g raw cacao powder
- 60 g Pure Maple Syrup
- 1 tsp vanilla extract
- ⅛ tsp fine sea salt
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place desiccated coconut into mixing bowl and mill 20 sec/speed 9.
Add filtered water and blend 1 min/speed 9. Strain through a nut milk bag or 2 layers of muslin cloth into a large jug or bowl (squeezing hard to extract all liquid). Reserve 100 g of the coconut pulp and set aside to use later. Rinse and dry mixing bowl.
Place coconut milk back into mixing bowl. With blades rotating 5 min/37°C/speed 5, and measuring cup in position, slowly pour coconut oil onto lid, letting it drizzle around the measuring cup into mixing bowl. Once combined, blend 30 sec/speed 8.
Pour into a large bowl, cover and place in refrigerator until set (approx. 4 hours).
Preheat oven to 180°C. Line the base of a springform cake tin (20 cm) with baking paper and set aside.
Place cacao butter into mixing bowl and chop 10 sec/speed 9. Scrape down sides of mixing bowl with spatula.
Add coconut oil, vanilla, salt, cacao powder and sugar into mixing bowl and cook 8 min/50°C/speed 2, or until melted.
Add reserved coconut pulp and egg yolks and mix 30 sec/speed 6. Transfer to a large bowl and set aside. Thoroughly clean and dry mixing bowl.
Insert butterfly whisk. Place egg whites and cream of tartar into clean mixing bowl and whip 3 min/speed 4 with measuring cup removed, or until stiff peaks form.
Gently fold egg whites into the batter with the aid of spatula.
Pour mixture into cake tin. Bake for 40 minutes (180°C), or until a wooden skewer inserted into the centre comes out clean. Clean and dry mixing bowl.
Set cake aside to cool before making the ganache. It may sink a little in the middle, but don’t worry.
Place prepared Coconut cream into mixing bowl and blend 30 sec/speed 6. Transfer into a bowl and set aside. Clean and dry mixing bowl.
Place cacao butter into mixing bowl and chop 10 sec/speed 9. Scrape down sides of mixing bowl with spatula, then melt 6 min/50°C/
"Counter-clockwise operation" /
"Gentle stir setting" .Add cacao powder, syrup, vanilla, salt, and 100 g of the reserved Coconut cream and mix 2 min/37°C/speed 3.
Carefully turn cooled cake out onto a large serving plate. Pour ¾ of the ganache over cake, spreading across the top evenly and letting a little dribble down the sides.
Dot the top of the cake with 40 g of the reserved Coconut cream, then using a toothpick or skewer, swirl the ganache and coconut cream together using small "figure 8" movements. Allow ganache to set for at least 5 minutes before serving.
Coconut Cream
Cake
Ganache
Tip
This cake is one of my absolute favourites because you go right back to basic ingredients. Make the coconut cream, then use the leftover pulp to make flour, and raw cacao butter and powder instead of chocolate. The ganache is made from scratch, too. Rich, decadent, and pretty with the marbled ganache, this one is a winner for parties.
· If coconut oil is solid, place into mixing bowl and melt 2 min/37°C/speed 2. Transfer to a jar or container and set aside before using.
· This cake is best sliced and served at room temperature. To store in refrigerator, slice cake first. Keep in mind that it will be very firm and fudgey if served straight from the refrigerator.
· Remaining ganache can be served in a small bowl on the side with cake, stored in the refrigerator for later use.
Thermomix Model
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Recipe is created forTM 31
Comments
absolutey awesome. warning may be eaten in one go!
yay! looks divine, thanks for sharing!
I've just made this cake last night and will be making the ganache right before serving tonight. With the coconut cream which has set in the fridge overnight I was wondering what the 2 parts are? Top part coconut cream, bottom part coconut milk? I'd hate to waste it but need to know what I've got to work with first haha! Thanks so much
Alex
I'm looking forward to trying this recipe but am concerned as in the recipe it takes 40 mins to cook but in the area underneath "shopping list" above it says baking/cooking 4h 50m. Hopefully it's not that long!!
Cheers
Actually tastes rally great. I served it with ganache and berries- kids loved it.
You can store it for about a week in the fridge, or you can use what you need then freeze the rest in small containers or ice cube trays. I freeze in cubes then add a cube or two to my coffee - yum!
Blogger at www.quirkycooking.com.au
Author of the Quirky Cooking cookbook
FB: Quirky Cooking
I am just wondering whether the coconut cream can be stored, and if so for how long?
Oh, I can't wait to receive my very own copy of this cookbook. Thank you to Thermomix in Australia for publishing this recipe on the Recipe Community.
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