Roughly chop the chocolate. Heat the cream and melt the chocolate in it. Pour into 2 high mixing bowls, chill for about 2 hours. Meanwhile melt 40 g butter. Mix flour, 40 g sugar, salt and vanillin sugar. Add egg yolk.
Heat milk, crumble yeast and dissolve in it. Add butter and yeast-milk mixture to the flour mixture. Knead everything into a smooth dough. Cover and leave to rise in a warm place for about 40 minutes. Knead dough again. Roll out round (26 cm Ø). Put into a greased springform pan (26 cm Ø) sprinkled with flour. Cover and leave to rise for about 20 minutes. Press hollows into the dough and distribute 40 g butter in flakes. Sprinkle with coconut flakes and 40 g sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Cover if necessary.
Cover and leave to rise for about 20 minutes. Press hollows into the dough and distribute 40 g butter in flakes. Sprinkle with coconut flakes and 40 g sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Cover if necessary. Then remove from the tin and let cool. Cut the bottom in half horizontally and sprinkle the liqueur on the bottom. Whip the chocolate cream briefly with the whisk of the hand mixer. Spread on the lower base. Place the second cake layer on top, place in the fridge for 15 minutes. Decorate with chocolate and coconut truffles and mint. Dust with icing sugar
Cut the bottom in half horizontally and sprinkle the liqueur on the bottom. Whip the chocolate cream briefly with the whisk of the hand mixer. Spread on the lower base. Place the second cake layer on top, place in the fridge for 15 minutes. Decorate with chocolate and coconut truffles and mint. Dust with icing sugar
waiting time approx. 2 1/2 hours