Technical Stages :

• Coconut biscuit:
• In a bain-marie, whip the 4 whole eggs along with sugar until the mixture doubles in volume.
• Out of the bain-marie, add 250 g of grated coconut (keep a bit for decoration).
• Butter a baking sheet and cover with a buttered sheet of parchment paper.
• Pour the preparation on the sheet and bake in oven TH 6 for 25 minutes. The cake must be slightly browned.
• Meanwhile, prepare the ganache:
• Boil the cream and melt the chocolate off the heat.
• When the cake is baked, remove from the oven and leave to cool.
• Remove the parchment paper and cut the cake in two to obtain 2 squares of cake.
• Coat the first sqaure with half the cooled ganache; place the second square and finish to cover using the rest of ganache.
• Sprinkle the top with a bit of coconut and place in the fridge.
• Remove the cake from the fridge one hour before serving.