Chocolate Coconut Cake served with chocolate shards, crème fraiche, and cherry sauce.
Ingredients
Chocolate Shard
Milk Chocolate 180g
Chocolate Coconut Cake
100g Dark Chocolate
80g Butter
2 1/2 eggs, separated
3/4 cups Castor Sugar
1/2 tablespoon Brandy
1 cups Coconut
Crème Fraiche
200g Crème Fraiche
2 tablespoons Kirsch
Cherry Sauce
1/3 can/jar pitted cherries
2 tablespoons castor sugar
3 teaspoons cornflour
1/2 tablespoons water
1/2 tablespoons kirsch
Method
Chocolate Shard
Melt 180g milk chocolate in microwave in 30 second intervals until melted.
Spread Chocolate in a thin layer over baking paper, Roll and place into fridge for at least 30 minutes.
Unpeel the baking paper to create bark shards.
Chocolate Coconut Cake
Melt chocolate and butter together.
Stir in egg yolks one at a time.
Add 1/2 cup of the sugar and the brandy, then gently fold in the coconut.
In a separate bowl, whisk the egg whites.
Add the remaining cup of sugar and beat to combine.
Add the egg white mixture to the chocolate mixture and gently fold together.
Cook in mini loaf pans for around 35 minutes at 160 degrees fan forced.
Cool on wire rack until at room temperature.
Crème Fraiche
Mix 200g Crème Fraiche and 2 tablespoons Kirsch together
Chill for at least 1 hour.
Cherry Sauce
Combine undrained cherries and sugar in a small saucepan and stir over heat, without boiling, until sugar is dissolved.
Bring to the boil.
Remove from heat.
Blend cornflour with water in a small bowl, stir into cherry mixture, stir over high heat until mixture boils and thickens.
Remove from heat and stir in liqueur.
Cool to room temperature.
Assembly
Place cake in the middle of plate. Add 1 x heaped tablespoon of cherry mix to each opposite corners of cake, on plate. Spoon 2 x tablespoons of crème fraiche mixture to each of the opposite corners of the cake, on the plate. Place heaped bark on top of cake. Dust the cake with a 50/50 mix of icing sugar and cocoa.
Wine Match
Serve alongside a glass of fresh Ara Single Estate Rosé or Ara Zero Rosé. Enjoy!
