Cream Filling
1/4 cup of cornstarch (corn flour)
1/4 cup of cocoa powder (Polivalent: commonly used in cakes, tarts and chaudfroids. Traditional hot chocolate is made with it )
2 cups of milk
1/3 cup of grated coconut
1 tablespoon of butter
Dough
3/4 cup of wheat flour
1/4 cup of cocoa powder
1/2 cup of grated coconut
1 teaspoon of active dry yeast
4 eggs
Cream Filling
1/4 cup of cornstarch (corn flour)
1/4 cup of cocoa powder (Polivalent: commonly used in cakes, tarts and chaudfroids. Traditional hot chocolate is made with it )
2 cups of milk
1/3 cup of grated coconut
1 tablespoon of butter
Dough
3/4 cup of wheat flour
1/4 cup of cocoa powder
1/2 cup of grated coconut
1 teaspoon of active dry yeast
4 eggs
Cream Filling
Combine the ingredients in a saucepan and cook over low heat, stirring until thickened
Cover with plastic wrap to prevent a skin from forming and let cool. Reserve
Dough
Separate the egg yolks and beat the whites in a snow-like consistency, add the grated coconut and continue beating
Add the yolks and beat again
Sift together the flour and yeast, adding it to the mixture gradually
Grease a 38 x 24 cm baking dish with butter
Divide the dough in half and place half of it in the prepared dish without spreading. Reserve
Powder the cocoa powder over the remaining dough, mix well and also place it in the baking dish
Use a wooden spoon to make circular motions between the two doughs, mixing them
Bake for 35 minutes in a preheated oven
Let cool thoroughly
Unmold onto aluminum foil or a clean cloth
Fill with chocolate cream and roll carefully
