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Cakes & Pastries

Coconut/Chocolate Birthday Cake
Coconut/Chocolate Birthday Cake
  • For : 10 to 12 servings
  • Time : 2 hours
  • Difficulty : medium

For this recipe, you need :

  • 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 :

Coconut/Chocolate Birthday Cake - 1
1

Make a coconut-flavoured crème brulée preparation. To do so, boil the cream and infuse the grated coconut off heat for one hour.

Coconut/Chocolate Birthday Cake - 2
2

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.

Coconut/Chocolate Birthday Cake - 3
3

Make the chocolate genoise. Beat "au ruban" the eggs and sugar.

Coconut/Chocolate Birthday Cake - 4
4

Delicately add the sieved flour and cocoa.

Coconut/Chocolate Birthday Cake - 5
5

Bake in a buttered ring in hot oven, 180°C for about 15 minutes.

Coconut/Chocolate Birthday Cake - 6
6

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.

Coconut/Chocolate Birthday Cake - 7
7
Coconut/Chocolate Birthday Cake - 8
8

Pour half this mousse in a Ø20/24cm bowl. Remove the cooled coconut cream from the mold and delicately place it in the mousse.

Coconut/Chocolate Birthday Cake - 9
9

Cover with the rest of chocolate mousse.

Coconut/Chocolate Birthday Cake - 10
10

Level the top.

Coconut/Chocolate Birthday Cake - 11
11

Cut the chocolate genoise in two lengthwise.

Coconut/Chocolate Birthday Cake - 12
12

Take one half of the genoise...

Coconut/Chocolate Birthday Cake - 13
13

...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.

Coconut/Chocolate Birthday Cake - 14
14

drench using the rum or Grand-Marnier flavoured syrup.

Coconut/Chocolate Birthday Cake - 15
15

Chablonner the surface of the biscuit using a little bit of melted dark coating. Leave this chocolate to harden in the fridge .

Coconut/Chocolate Birthday Cake - 16
16

Remove the cake from the mold onto a cake stand of equal diameter. To ease unmolding, use a torch...

Coconut/Chocolate Birthday Cake - 17
17

...so that the cake comes out of the mold by itself. Place the cake on a grid with a hollow dish under by precaution .

Coconut/Chocolate Birthday Cake - 18
18

Heat the chocolate icing at 30/35°C, not more, smoothen it using the whisk and coat the whole surface of the chocolate cake.

Coconut/Chocolate Birthday Cake - 19
19

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.

Coconut/Chocolate Birthday Cake - 20
20

Decorate the cake with a chocolate border.

Coconut/Chocolate Birthday Cake - 21
21

Do this to the whole outline of the cake.

Coconut/Chocolate Birthday Cake - 22
22

Decorate with a parchment made from almond paste. Store in the fridge until dessert time.

Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

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