Chocolate-coconut slices (diabetics)

Name: Chocolate-coconut slices (diabetics)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 18
Ingredients: 3 Eggs (size M); 180 g Diabetic sweetness; 1 pinch Salt; 150 g Flour; 1 1/2 TSP. Baking Powder; 1 TABLESPOON Cocoa powder; 300 g Banana pulp; 2 TABLESPOONS Lemon juice; 8 sheets Gelatine; 1 can(s) (425 ml) creamy coconut milk (unsweetened); 250 g low-fat yoghurt; 200 g Whipped cream; 100 g Dark chocolate; 20 g Coconut oil; 7-10 Tbsp Melissa; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 18

3 Eggs (size M)
180 g Diabetic sweetness
1 pinch Salt
150 g Flour
1 1/2 TSP. Baking Powder
1 TABLESPOON Cocoa powder
300 g Banana pulp
2 TABLESPOONS Lemon juice
8 sheets Gelatine
1 can(s) (425 ml) creamy coconut milk (unsweetened)
250 g low-fat yoghurt
200 g Whipped cream
100 g Dark chocolate
20 g Coconut oil
7-10 Tbsp Melissa
baking paper

Directions

1
Separate eggs. Beat the egg whites and 3 tablespoons of water until stiff, adding 100 g diabetic sweetener and salt. Stir in 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
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. Cut 200 g bananas into pieces, sprinkle with 1 tablespoon lemon juice. Spread on the base. Soak gelatine in cold water. Mix coconut milk, yoghurt and 80 g diabetic sweetener. Squeeze the gelatine, dissolve it and mix with 2-3 tablespoons of coconut cream. Stir the gelatine mixture into the remaining cream. Place in a cool place until the cream begins to gel. Whip cream until stiff, fold in. Spread the cream over the bananas and smooth it down.
3
Squeeze the gelatine, dissolve it and mix with 2-3 tablespoons of coconut cream. Stir the gelatine mixture into the remaining cream. Place in a cool place until the cream begins to gel. Whip cream until stiff, fold in. Spread the cream over the bananas and smooth it down. Chill for about 2 hours. Cut remaining bananas into pieces and sprinkle with 1 tablespoon of lemon juice. Chop the chocolate. Melt the chocolate and coconut oil over a hot water bath. Cut the cake into pieces and spread the bananas on top. Add chocolate in splotches and let dry. Serve decorated with melissa
4
Cut remaining bananas into pieces and sprinkle with 1 tablespoon of lemon juice. Chop the chocolate. Melt the chocolate and coconut oil over a hot water bath. Cut the cake into pieces and spread the bananas on top. Add chocolate in splotches and let dry. Serve decorated with melissa
5
Waiting time approx. 3 hours. / 2 BE