The coconut water or cocoa mixture gets poured over the top before baking, then sinks down to the bottom during baking to create a sumptuous chocolate sauce. Baking times for these cakes may vary depending on your oven. Try checking the cakes after 10 minutes. If they still seem a little too wobbly or uncooked, place them back into the oven for a further 2-3 minutes.
With the condensed milk, the texture looks a little like that of a magic cake that separates into 3 layers when cooked: the bottom is a kind of custard, in the middle, there are a cream and the top looks like a cake more classic.
- 1 jar of sweetened condensed milk (400 g)
- 120 g of coconut powder (+ a little for decoration)
- 2 tablespoons icing sugar
- 50 g cornflour
- 20 cl of liquid cream
- 30 cl of milk
- 2 eggs
- 100 g of dark chocolate or milk
- 100 g of fresh cream
- Preheat your oven to 180 °c.
- In a large bowl, combine all the ingredients: milk, cornflour, icing sugar, crème Fraiche, eggs, condensed milk, and grated coconut.
- Pour everything into a mold. Ideally, take a silicone mold not too big to have a thick cake. If you use a classic mold, it will butter and put baking paper.
- Cook in a bain-marie for 1h20 min at 180 °, covering the cake with a sheet of aluminum foil (to avoid that the top of the cake is too much cooked).
- Let the cake cool completely before unmolding
- Cut the chocolate into small pieces.
- Heat the cream until simmering.
- Pour 1/3 of the cream over the chocolate and mix well.
- Repeat the process twice to obtain a nice emulsion where the chocolate and the cream form a homogeneous and unctuous texture.
- Place the ganache in the center of the cake and on the edges to completely cover the dessert. You can smooth with a spatula, or tap the grid to spread the ganache.
- You can then decorate the cake by sprinkling it with a little coconut powder.
- Keep in a cool room until tasting.