Chocolate Coconut Slices

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of water until stiff, adding 100 g sugar and salt. Stir in the egg yolks one after the other. Mix flour, baking powder and cocoa, sieve onto the egg cream, fold in carefully. Line the bottom of a rectangular springform pan (24 x 35 cm) with baking paper. Add the dough and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 10-15 minutes. Let them cool down. Remove the base from the pan, remove the baking paper, place the edge of the pan around the base again. Peel 4 bananas, cut into pieces and sprinkle with 3 tablespoons of lemon juice. Spread on the bottom. Soak the gelatine in cold water. Mix coconut milk, 75 g sugar and coconut liqueur. Squeeze the gelatine, dissolve it and stir it into the coconut milk. Chill for about 5 minutes until the cream starts to gel. Whip cream until stiff, fold in. Spread the cream over the bananas and smooth it down.

3. 3

   Mix coconut milk, 75 g sugar and coconut liqueur. Squeeze the gelatine, dissolve it and stir it into the coconut milk. Chill for about 5 minutes until the cream starts to gel. Whip cream until stiff, fold in. Spread the cream over the bananas and smooth it down. Chill for about 2 hours. Peel 2 bananas, cut into pieces and sprinkle with 3 tablespoons of lemon juice. Chop the chocolate coating and melt over a hot water bath. Cut the cake into pieces, spread the bananas on top. Add the couverture and let it dry. Serve decorated with melissa

4. 4

   Chill for about 2 hours. Peel 2 bananas, cut into pieces and sprinkle with 3 tablespoons of lemon juice. Chop the chocolate coating and melt over a hot water bath. Cut the cake into pieces, spread the bananas on top. Add the couverture and let it dry. Serve decorated with melissa

5. 5

   waiting time approx. 3 hours

Nutrition Facts

KCAL
250 kcal

CARBS
26 g

FATS
14 g

PROTEINS
4 g