4 eggs (separated whites and yolks)
8 tablespoons of water
1 cup of all-purpose flour
3 tablespoons of cocoa powder
1 1/4 cups of wheat flour
1 tablespoon of active dry yeast
Recheio
200 grams of grated coconut
1 cup of water
1 1/2 cups of coconut milk
2 cups of all-purpose flour
Cobertura
1/2 cup of milk
200 grams of semisweet chocolate chips
1 tablespoon of butter
Layers of coconut for decoration
4 eggs (separated whites and yolks)
8 tablespoons of water
1 cup of all-purpose flour
3 tablespoons of cocoa powder
1 1/4 cups of wheat flour
1 tablespoon of active dry yeast
Recheio
200 grams of grated coconut
1 cup of water
1 1/2 cups of coconut milk
2 cups of all-purpose flour
Cobertura
1/2 cup of milk
200 grams of semisweet chocolate chips
1 tablespoon of butter
Layers of coconut for decoration
Preheat the oven to 350°F
In a stand mixer, beat the egg yolks with water until well combined
Add the all-purpose flour and cocoa powder, beating until incorporated
Mix in the wheat flour and yeast, beating until just combined
Beat the egg whites until stiff peaks form and fold into the mixture delicately
Pour the mixture into a 9x13 inch baking dish greased with butter and lined with parchment paper
Bake for 25 minutes or until a toothpick comes out clean
Unmold, place on a clean towel sprinkled with all-purpose flour, and shape into a roulette
Reserve with the towel
Recheio
Soak the coconut in water and coconut milk for 15 minutes
Place the mixture in a saucepan, add the all-purpose flour, and cook over low heat, stirring occasionally, until the mixture thickens like caramel
Remove from heat and let cool
Cobertura
In a double boiler, melt the milk, chocolate chips, and butter
Let cool, then unroll the towel with the roulette, fill, and roll carefully
Dust with layers of coconut.
