Chocolate cake with coconut mascarpone cream

1. 

cooking chocolate 12.25 oz (350 g) • unsalted butter 5.25 oz (150 g)

Break the chocolate into pieces and melt it together with the butter in a hot water bath.

2. 

sugar granulated 4.5 oz (130 g)

Add sugar to the melted chocolate, mix.

3. 

chicken egg 5 pcs

Separate the yolks from the whites. Whip egg white snow from the egg whites.

4. 

all-purpose flour / plain flour 1.5 oz (40 g)

Add yolks to the chocolate. Add flour to the mixture. Finally, add the whipped egg white snow finely.

5. 

Pour the chocolate dough into a mould with a diameter of 28 cm lined with baking paper. Bake at 570°F (300°C) F (300°F (150°C) C) for 40 minutes.

6. 

Let the baked base cool down.

7. 

mascarpone 1.1 lb (500 g) • powdered sugar 3 tbsp • coconut cream ¾ cup (200 ml)

Mix coconut cream with sugar. Add mascarpone to the coconut base. Mix everything together into a soft cream.

8. 

chocolate

Spread the cream evenly on the base, sprinkle with chocolate shavings and store in the cold for a few hours.