Cakes and Pastries Recipes - Coconut Sponge Cake with Cream and Chocolate Ganache Recipe

Ingredients

Serves 6

• 5 2/3 oz powdered coconut

• 5 2/3 oz (160 g) sugar

• 2 eggs

• 2 1/8 oz (60 g) grated coconut

Cream mousse:

• 2 egg yolks

• 1 1/2 oz sugar

• 1 tablespoon flour

• 6 fl oz milk

• 4 1/4 oz butter

Ganache :

• 2/3 lb (300 g) dark chocolate

• 6 fl oz cream

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Method:

1. Preheat the oven to 350°F/180°C.

2. In n mixing bowl, blend the powdered coconut, sugar, and eggs. Pour the batter into a pan. Bake for 30 min.

3. Turn out the sponge cake and let it cool.

4. Prepare the cream mousse: in a small bowl: beat the yolks and the sugar until the mixture is lightly and fluffy. Mix in the flour. Pour in the boiling milk in a thin stream, whisking all the time. Pour the mixture into a saucepan. Bring to a boil and cook for 1 min. Cool. Add the butter, worked to a paste. Set aside.

5. Prepare the ganache: place the chocolate, broken into pieces, in a bowl. Boil the cream and pour over the chocolate. Stir until it is smooth and shiny.

6. Cut sponge cake into two layers. Place the bottom layer in a pan. Spread the mousse cream over this layer and sprinkle with 1 3/4 oz (50 g) of grated coconut. Pour 2/3 of the ganache over the cake. Cover with the second layer. Refrigerate for 2 h.

7. Turn out the cake. Using a spatula, cover with the remaining ganache, melted in a double boiler. Sprinkle with the remaining grated coconut and serve.