Koko – chocolate slices
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ingredients
6 pcs eggs 200 g powdered sugar 220 g semi-coarse flour 6 tbsp oil 2 tbsp cocoa 1/2 pk Baking powder Dr.200 g grated coconut 2 dl milk 125 g Hera (butter) 150 g granulated sugar pcs Chocolate filling: 250 g Hera (butter) 3 pcs eggs 200 g granulated sugar 100 g dark chocolate pcs chocolate stiffened for decoration pcs jam for spreading
procedure
1.
Whisk the cream of tartar with a pinch of salt until stiff,Add the egg yolks and whisk.Progressively add the oil while whisking.Mix the flour with the cocoa powder and baking powder and whisk into the sponge cake.
2.
Pour onto a baking sheet lined with parchment paper.Bake.
3.
Break the eggs into a bowl and add the sugar.While it is still steaming,beat it with a mixer for at least 3 minutes.Then put it on a larger pot in which the water is boiling.There should be enough water to last throughout the steaming process.Whip on the lowest setting with the mixer.Whip the whole thing for about 10-12 minutes.The cream should be thick,just like when you whip it cold.It is then a puree on the side of the bowl,when the sugar starts to curdle on the side of the bowl.It should be set aside immediately. Let the cream cool,so for a year.
4.
Beat the butter,
5.
Pour in the beaten eggs and whisk.
6.
Melt the chocolate and add to the butter + cocoa and beat well.
7.
Coconut filling: let the milk boil with the sugar and butter, stirring until dissolved. Then add the coconut and simmer together briefly, about 2 minutes.
8.
Remove the paper from the sponge cake,gently frost the top and brush with jam.
9.
Spread the still warm filling on the biscuit sheet,
10.
Spread the chocolate filling on top and decorate with chocolate,or chocolate icing.Leave to set.
11.
Cut into cubes when set.
