Chocolate Cake with Coconut Balls

This recipe was automatically translated from Romanian. View original here
Chocolate Cake with Coconut Balls

The cake is easy to prepare, has a denser texture and is very chocolatey - moreover, I don't think it makes sense to go into the taste description - the combination of chocolate, coconut and cheese is one of the most successful possible.


Farmers cheese
250 g
Coconut flakes
50 g
160 g
50g for balls, 60g for countertop and 50g for icing
6 pieces
4 eggs for countertop and 2 yolks for balls
Corn starch
5 tbsp
3 tablespoons for balls and 2 tablespoons for countertop
Dark chocolate
150 g
50g for countertop and 100g for icing
White flour
2 tbsp
Cacao powder
3 tbsp
120 ml
25 g
0.25 tsp
a teaspoon of salt on the counter
Baking powder
0.25 tsp
a teaspoon tip
Vanilla Extract
1 tbsp

Step by step


Mix 250g cheese + 50g coconut + 50g sugar + 2 egg yolks + 3 tablespoons without starch.


Form balls of this composition and arrange them in a tray lined with baking paper and greased with a little butter. The tray should be 26-28 cm in diameter.


Then mix the dry ingredients for the countertop - 2 tablespoons flour +2 tablespoons starch + 3 tablespoons cocoa + a pinch of salt + a pinch of baking powder


Then mix 4 eggs with 60g of sugar.


Then add 50g of steamed or microwave melted chocolate, as well as vanilla essence - mix well.


Now combine the above composition with the dry ingredients mixed before. This will be the top of the cake.


Pour this composition over the cheese balls, if you can't cover them perfectly, take a teaspoon and pour a little dough on each ball of cheese. All be covered with dough. Put the tray in the oven at 180 degrees for 30-35 minutes.


This is what the ready-baked top of the cake looks like - set it aside a bit and prepare the icing.


Put milk, 50g of sugar and 25g of butter in a bowl / kettle. Stir and when it starts to boil, let it simmer for a few minutes.


Add the broken chocolate pieces, mix well with the aim to completely dissolve the chocolate and the composition becomes creamy and uniform.


Pour the hot icing over the hot cake, let the cake cool completely and then cut.


And here a section, looks bestial and sensational on any festive table and the taste is the same - I recommend it with confidence.

Good appetite!

Quantity: 1 kg (8-10 servings)
Prep time: 45 min
Difficulty: intermediate
Ready in: 30 min
Publish date:
Collections: Cakes, Desserts

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