Coconut/Chocolate Birthday Cake

For : 10 to 12 servings
Time : 2 hours
Difficulty : medium

Ingredients for Coconut/Chocolate Birthday Cake :

Coconut cream:
1/2 l liquid cream
100 g grated coconut
125 g sugar
6 egg yolks
Chocolate Mousse:
140 g sugar
210 g whole eggs
1/2 litre liquid cream
375 g dark chocolate coating

Chocolate Genoise:
3 eggs
90 g sugar
75 g flour
15 g cocoa
Syrup:
15 cl water
80 g sugar
Dark rum or Grand-Marnier
Finish:
Dark brillance
Dark coating
White almond paste

Technical stages for Coconut/Chocolate Birthday Cake :

Make a coconut-flavoured crème brulée preparation. To do so, boil the cream and infuse the grated coconut off heat for one hour.
Sieve the cream using a chinois and make the crème brûlée mixture. Pour it in a semi-spherical mold and bake for 1 hour at 130°C. Use a honey combed egg tray to fix the semi-spherical mold.
Make the chocolate genoise. Beat "au ruban" the eggs and sugar.
Delicately add the sieved flour and cocoa.
Bake in a buttered ring in hot oven, 180°C for about 15 minutes.
When finished, check that the genoise is ready. To do so, use the blade of your kitchen knife. It must come out dry. If not, extend the baking time.
Make a chocolate mousse.
Pour half this mousse in a Ø20/24cm bowl. Remove the cooled coconut cream from the mold and delicately place it in the mousse.
Cover with the rest of chocolate mousse.
Level the top.
Cut the chocolate genoise in two lengthwise.
Take one half of the genoise and place it on the chocolate mousse. Stick it in deep enough so that the surface of the genoise reaches the same level as the surface of the mousse.
Leave to harden in the fridge.
drench using the rum or Grand-Marnier flavoured syrup.
Chablonner the surface of the biscuit using a little bit of melted dark coating. Leave this chocolate to harden in the fridge .
Remove the cake from the mold onto a cake stand of equal diameter. To ease unmolding, use a torch so that the cake comes out of the mold by itself. Place the cake on a grid with a hollow dish under by precaution.
Heat the chocolate icing at 30/35°C, not more, smoothen it using the whisk and coat the whole surface of the chocolate cake.
Gently bang the grid up and down on the work surface so that the coating sticks perfectly to the shape of the cake and the excess falls in the hollow dish.
Decorate the cake with a chocolate border.
Do this to the whole outline of the cake.
Decorate with a parchment made from almond paste. Store in the fridge until dessert time.