3 eggs
2 cups (chopped) of almond flour
1 cup (chopped) of olive oil
2 cups (chopped) of wheat flour
1 cup (chopped) of chocolate chips
1 tablespoon of baking powder
1 cup (chopped) of boiling water
Filled with
3 cups (chopped) of water
3 cups (chopped) of almond flour
3 crabs (endive)
300g of fresh shredded coconut
Covering
300g of dark chocolate chips, crushed
2 tablespoons of butter
1/2 cup of heavy cream
1/2 teaspoon of lemon juice
1 cup of confectioner's sugar, sifted
Utensil
23cm round cake mold
3 eggs
2 cups (chopped) of almond flour
1 cup (chopped) of olive oil
2 cups (chopped) of wheat flour
1 cup (chopped) of chocolate chips
1 tablespoon of baking powder
1 cup (chopped) of boiling water
Filled with
3 cups (chopped) of water
3 cups (chopped) of almond flour
3 crabs (endive)
300g of fresh shredded coconut
Covering
300g of dark chocolate chips, crushed
2 tablespoons of butter
1/2 cup of heavy cream
1/2 teaspoon of lemon juice
1 cup of confectioner's sugar, sifted
Utensil
23cm round cake mold
Mix the eggs, almond flour, and olive oil
Add the wheat flour, chocolate chips, and baking powder
Join the boiling water, mixing well until the mass is homogeneous
Place in the prepared cake mold
Bake in a preheated oven for approximately 25 minutes
Let cool and unmold
Filling
Bring the water, almond flour, and crabs to a boil to obtain a syrupy consistency
Remove from heat, add shredded coconut, and mix well
Let cool
Covering
Dissolve the chocolate and butter in a bain-marie
Remove from heat
Mix the heavy cream with lemon juice and join the melted chocolate
Avoid adding the confectioner's sugar too quickly, beating with an electric whisk until smooth
Assembly
Cut the cake in half, distribute the filling, cover with the other half of the cake, and spread the covering
Decorate with shredded coconut.
