Chocolate Milkshake with Chocolate Coconut Cake and a Chocolate Coconut Truffle
Ingredients
- For the cake
- 3 eggs
- 70 grams sugar
- 100 grams Pastry flour
- 1 Tbsp cornstarch
- ½ tsp Baking powder
- powdered sugar (for dusting)
- For the dark chocolate filling
- ½ packet Chocolate pudding powder
- 30 grams sugar
- 250 milliliters milk
- 1 Tbsp Instant coffee
- 50 grams Dark chocolate
- 3 Tbsps Coconut flakes
- For the cream filling
- 20 grams sugar
- 1 egg yolk
- 30 grams butter
- 1 Tbsp ground almonds
- 75 grams Whipped cream
- For the truffle
- 1 tsp Rum raisin
- 100 grams Shredded coconut
- 75 grams dark Couverture
- 50 grams Whipped cream
- 1 Tbsp Coffee
- 35 grams soft butter
- For the chocolate milkshake
- 4 roll Vanilla ice cream
- 100 grams Dark chocolate
- 50 milliliters Espresso
- 50 milliliters Whipped cream
- 200 grams whipped Whipped cream
- 250 milliliters cold milk
Preparation steps
For the cake: Separate the eggs. Beat the yolks with the sugar until fluffy. Mix together the flour, baking powder, and cornstarch. Fold into the yolks. Beat the egg whites until stiff. Fold into the yolks. Spread on a parchment-lined sheet tray and bake in an oven at 175°C (approximately 350°F) for about 20 minutes. If the cake begins to brown, cover with foil or buttered parchment. Remove the cake from the pan. Turn out onto a wire rack and let cool overnight. Cut the cake in half, and then in half again.
For the dark chocolate filling: Mix the custard powder, milk and sugar in a pot and cook following the instructions into a pudding. Chop the chocolate and melt in the hot pudding. Stir in the coffee and coconut flakes. Stir often to prevent a skin from forming.
For the cream filling: Bring the sugar with 20 ml (approximately 1 tablespoon and 1 teaspoon) of water to a boil. Beat the egg yolks until foamy. Whisk in the sugar. Stir in the softened butter and fold in the almonds. Whip the cream until stiff and fold into the yolks.
To assemble the cake: Place one-quarter of the cake in a square baking pan. Spread with half of the dark chocolate filling. Place another quarter of cake on top of the filling. Press gently. Spread all of the cream filling on the cake. Press another layer of cake on the cream. Spread the remaining dark chocolate filling on top and press the final layer of cake in the pan. Let chill for at least 3 hours, or overnight, in the refrigerator.
To serve: Remove from the pan and cut into squares. Sprinkle with powdered sugar.
For the chocolate milkshake: Chop the chocolate. Melt the chocolate in the espresso. Mix with 50 ml (approximately 1/4 cup) of cream and 150 ml (approximately 3/4 cup) of milk with the espresso and chocolate. Thaw the vanilla ice cream until creamy and mix with 100 ml (approximately 1/2 cup) of milk and pour into chilled glasses. Top with the espresso and chocolate mixture. Cover with the whipped cream.
For the truffle: Toast the grated coconut until golden brown in a dry pan or oven. Let cool. Chop the chocolate. Melt the chocolate with the cream and coffee in a small pan over low heat. Stir until smooth and let cool. Beat the butter until fluffy. Gradually stir in the cooled chocolate-cream mixture. Fold in the run raisins and coconut. Cover and chill for 2 hours. Using a spoon, scoop small balls of the truffle mixture and form into balls. Roll in remaining coconut.
To serve: Serve the cake with a truffle and a cold milkshake.
