You'll want to make this cake again and again, for every occasion, every invitation, or simply to delight your children or grandchildren. This light walnut, chocolate, and coconut cake is delicious. .
Working time: 10 minutes
Total preparation time: 40 minutes
Ingredients :
1/4 + 1 cup of flour
1/2 cup of coconut
100g of coarsely ground walnuts
100g of coarsely chopped dark chocolate
3/4 cup of plant-based cream (Nutrifil or Nutrichip)
3/4 cup of oil
1 sachet of baking powder
5 eggs
3/4 cup of sugar
A few red berries and walnut kernels and grated coconut for decoration
For the chocolate ganache:
160 ml of liquid fresh cream 38 % (or Nutrifil)
125g of dark chocolate
Preparation :
First, let's separate the eggs and the whites.
Beat the egg whites with sugar until stiff peaks form.
Mix the egg yolks with the Nutrifil and the oil.
Add the baking powder and mix.
Add the coconut, nuts and chocolate and mix until smooth.
Gently add the egg white until well mixed.
Grease a saucepan and pour the batter into it.
Bake the cake in a hot oven at 160 degrees turbo for 30 to 40 minutes, depending on the oven.
After baking, add a chocolate ganache and the dried and red fruits, place in the freezer for 30 minutes, then place in the refrigerator.
Instructions :
1 – Prepare the ganache: In a small saucepan, simmer the heavy cream, remove from the heat and add the chopped chocolate. Let it sit for 1 minute and stir until the chocolate has melted and the ganache is smooth.
5. Let it cool slightly and pour it over the cake on a wire rack. You can pour it directly into the springform pan or open it and then pour in the ganache.
6. Refrigerate for at least 30 minutes and freeze for 15 minutes before serving.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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