2 tablespoons milk
1 tablespoon cocoa
2 tablespoons grated coconut
1-2 tablespoons hot water
3 tablespoons cocoa
springform Ø 22-24 cm
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© Janneke's Recipe pages - recipe cake, pie and pastry making
How to prepare:
Preheat the oven to 175°C/350°F (fan oven 160°C/310°F).
Separate egg white and yolks. Beat the yolks with the icing sugar creamy.
Grate the chocolate, add it to the milk and let melt over very low heat.
Stir, after it has cooled a little, with the cocoa into the egg yolk.
Chop the walnuts, mix with breadcrumbs and add to the chocolate mixture.
Beat the egg whites to stiff peaks and fold carefully into the batter with a spoon.
Pour or spoon the batter in a greased and with some breadcrumbs coated springform pan and bake the cake 40-50 minutes.
After the cake has cooled, cover with chocolate glaze and sprinkle with grated coconut.
First published: April 12, 2003, Netherlands
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