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Flourless Coconut and Chocolate Cake

Dense, fudgy flourless cake with a silky coconut chocolate swirl.
Golden top, tender crumb, rich and not-too-sweet every time.
One slice feels like a warm treat you’ll crave again tomorrow.

dessert ⏱ 60 min 540 kcal / portion 82.0 g carbs / portion (estimated) vegetarian eggglutenmilktree nuts 🔗 Original source

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Flourless Coconut and Chocolate Cake
v2 · rb0e705f985 20260727Z1751 4 pieces egg 180 g almond 60 g cooking chocolate 25 g liquid glucose 78 ml water 25 g unsalted butter 🔥 preheat the oven to 180°C grease and line the loaf tin or springform tin 🌀 ⏱ 3 min beat the butter, sugar, coconut, vanilla and salt until pale and fluffy 🌀 beat in the eggs one at a time and mix until well combined 🌀 mix in the ground almonds until just combined scrape the batter into the tin 🔥 ⏱ 40 min bake for either or 50 minutes until golden brown and a skewer comes out clean ⏳ cool the cake in the tin until completely cool 🍳 ⏱ 7 min make the water ganache: heat the sugar and liquid glucose in a saucepan until melted and pale amber after 🍳 ⏱ 1 min stir in the water to make water-caramel, then return to the boil and dissolve again 🍳 ⏱ 3 min pour the hot water-caramel over the chopped cooking chocolate, wait, then whisk to combine 🌀 whisk in the butter cubes a couple at a time until glossy and syrup-like golden 🍽 spread the ganache over the top of the cake letting it run down the sides Flourless Chocolate Cake 🎉 225 g butter 300 g caster sugar 60 g coconut 1 piece vanilla pod ¼ tsp salt egg almond cooking chocolate unsalted butter
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Preparation steps

  1. preheat the oven to 180°C
  2. grease and line the loaf tin or springform tin
  3. beat the butter, sugar, coconut, vanilla and salt until pale and fluffy about 3 minutes
  4. beat in the eggs one at a time and mix until well combined
  5. mix in the ground almonds until just combined
  6. scrape the batter into the tin
  7. bake for either 40 minutes or 50 minutes until golden brown and a skewer comes out clean
  8. cool the cake in the tin until completely cool
  9. make the water ganache: heat the sugar and liquid glucose in a saucepan until melted and pale amber after about 7 minutes
  10. stir in the water to make water-caramel, then return to the boil and dissolve again for about 1 minute
  11. pour the hot water-caramel over the chopped cooking chocolate, wait 3 minutes, then whisk to combine
  12. whisk in the butter cubes a couple at a time until glossy and syrup-like golden
  13. spread the ganache over the top of the cake letting it run down the sides

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