Here is a coconut fondant simply irresistible. The name refers to its ownership of fondant literally melt in the mouth. It tastes spectacular, as the coconut and chocolate blend seamlessly. The recipe is the French site Mirliton and is in a language this link. Cornstarch can be safely replaced by the same amount of potato starch. Also soon will the photos! It 'delicious.
Ingredients (cake tin 24 cm):
For the base:
190 g coconut flour + 2 tablespoons for dusting the pan
50 grams of corn starch (Maizena)
3
eggs 300 ml milk 200 ml cream
2 tablespoons full of sugar
For the frosting:
100 g dark chocolate 100 ml double cream
For decoration:
coconut flour to taste Preheat oven to 170 degrees.
In a bowl, mix the cornstarch with the sugar and powdered milk.
Incorporate the eggs and pour in the cream.
Finally, add the coconut flour.
Grease a cake pan and sprinkle with coconut flour.
Pour the mixture and cover with aluminum paper.
Place the pan in a larger baking pan with high sides and fill it with water. The cake will, in fact, cook in water bath.
Bake for 1 hour and 20 minutes or, at most, 1 hour and 30 minutes. Let the cake cool completely
.
Cut the chocolate into pieces and heat the cream in a saucepan.
When the cream boils, pour over chocolate.
Allow to stand for 1 minute and stir, resulting in a smooth cream.
Before the glaze has cooled, spread on cake and sprinkle with coconut flour to taste.
Place cake in refrigerator for 2 hours, then store it at room temperature.
Ingredients (cake tin 24 cm):
For the base:
190 g coconut flour + 2 tablespoons for dusting the pan
50 grams of corn starch (Maizena)
3
eggs 300 ml milk 200 ml cream
2 tablespoons full of sugar
For the frosting:
100 g dark chocolate 100 ml double cream
For decoration:
coconut flour to taste Preheat oven to 170 degrees.
In a bowl, mix the cornstarch with the sugar and powdered milk.
Incorporate the eggs and pour in the cream.
Finally, add the coconut flour.
Grease a cake pan and sprinkle with coconut flour.
Pour the mixture and cover with aluminum paper.
Place the pan in a larger baking pan with high sides and fill it with water. The cake will, in fact, cook in water bath.
Bake for 1 hour and 20 minutes or, at most, 1 hour and 30 minutes. Let the cake cool completely
.
Cut the chocolate into pieces and heat the cream in a saucepan.
When the cream boils, pour over chocolate.
Allow to stand for 1 minute and stir, resulting in a smooth cream.
Before the glaze has cooled, spread on cake and sprinkle with coconut flour to taste.
Place cake in refrigerator for 2 hours, then store it at room temperature.
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