Belinda’s flourless coconut and chocolate cake (SWEET pg 109)Print Recipe
serves 8 — 200g unsalted butter, at room temperature, plus extra for greasing 250g caster sugar 60g desiccated coconut scraped seeds of 1 vanilla pod ¼ tsp salt 4 large eggs 180g ground almonds — water ganache 60g cooking chocolate (70% cocoa solids), roughly chopped into 1cm pieces 25g caster sugar 25g liquid glucose 3 tbsp water scraped seeds of ¼ vanilla pod 25g unsalted butter, at room temperature, cut into 2cm cubes
200g unsalted butter, at room
temperature, plus extra for greasing
250g caster sugar
60g desiccated coconut
scraped seeds of 1 vanilla pod
¼ tsp salt
4 large eggs
180g ground almonds
60g cooking chocolate (70% cocoa solids), roughly chopped into 1cm pieces
25g caster sugar
25g liquid glucose
3 tbsp water
scraped seeds of ¼ vanilla pod
25g unsalted butter, at room temperature, cut into 2cm cubes
1 Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Grease the base and sides of the 900g loaf tin or 23cm round springform tin and line with baking parchment, then set aside.
2 Place the butter, sugar, desiccated coconut, vanilla and salt in an electric mixer with the paddle attachment in place. Beat on a medium-high speed, until pale and fluffy: about 3 minutes. Add the eggs, one at a time, beating well after each addition. Reduce the speed to low, add the ground almonds and mix until just combined.
3 Scrape the mixture into the cake tin and bake for either 40 minutes if using the loaf tin, or 50 minutes if using the round tin, or until the cake is golden brown on top and a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool in the tin before inverting on to a serving plate. Set aside until completely cool.
4 Make the water ganache when you are ready to serve. Place the chocolate in a medium bowl and set aside. Put the sugar and glucose in a small saucepan and place over a medium-low heat. Stir to combine and, when the sugar has melted, increase the heat to medium and bring to the boil, stirring gently from time to time. Continue to boil for about 7 minutes, until the colour is a pale amber. Remove from the heat and carefully pour in the water. Don’t worry if the mix seizes: just return the pan to the heat, add the scraped vanilla seeds and stir gently and continuously until it returns to the boil and the sugar has melted again. Remove from the heat and wait for a minute before pouring the water-caramel over the chocolate. Allow to stand for about 3 minutes, then whisk to combine. Add the butter, a couple of cubes at a time, whisking after each addition. Continue until all the butter has been added, whisking to combine until the consistency is that of golden syrup.
5 Spread the ganache over the top of the cake, letting a little run down the sides.
This incredible and easy to make cake is a household favourite. An earlier review suggested this might be too sweet so I cut back the sugar to 175 grams and use the loaf pan.
It is everything you could want in a brilliant dessert; fast, gorgeous golden crust and never a crumb left over.
- Recipes Very Sweet JT (18/03/2019) The cake and icing were easy to make, and came out perfectly which always gives me a great sense of satisfaction. The icing is bowl scrapingly good. I found the cake a little too sweet for my liking but my gluten free friend loved it.