Ingredients
Ingredients
- 100 grams raw sugar
- 160 grams Desiccated Coconut
- 2 egg whites
- 280 grams cream
- 300 grams quality dark chocolate, chopped
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Preheat oven to 120C fan forced. Grease a 20cm non-stick springform pan and set aside.
Place sugar into mixing bowl and milll 5 sec/speed 9.
Add dessicated coconut and egg whites to the bowl and mix 5 sec/speed 5. Press the coconut mixture evenly over base and about 5 cm up the sides of the pan. Bake until golden (about 40 minutes). Allow to cool.
While the base is cooking, rinse the bowl and spatula.
Once the base is cooked and while it is cooling, place the chocolate pieces into the mixing bowl and chop 5 sec/speed 7.
Add cream into mixing bowl and heat 60C/5 mins/speed 1.
Pour chocolate mixture into coconut shell. Refrigerate for 3 hours, or until set.
Tip
This recipe can be made a day in advance.
Recipe has been adapted from a combination of a Donna Hay "Food Fast" recipe and an Australian Women's Weekly recipe.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Oh WOW!! I can't wait to try this. Looks amazing. xx
Fantastic! I made this for boxing day! Cooked the base at a slightly higher temperature as 40mins wasn't golden for me. Served with a berry coulis. Kids liked it with sliced banana!
Absolutely love this dessert! So easy and yummy...but be warned...it is very rich.Delicious served with berries and ice-cream.
I've just made this - it's really easy and smells devine. Can't wait to eat it!
Great dessert! So easy but decadent. I served with home made coconut ice cream and raspberries. YUM!