Filling:
2 cups of milk
4 large egg yolks
2 tablespoons of cornstarch
2/3 cup of grated coconut
1 1/2 cups of unsalted butter, softened
150g of bittersweet chocolate, chopped
1 cup of fine-grained biscuit crumbs
Filling:
2 cups of milk
4 large egg yolks
2 tablespoons of cornstarch
2/3 cup of grated coconut
1 1/2 cups of unsalted butter, softened
150g of bittersweet chocolate, chopped
1 cup of fine-grained biscuit crumbs
To make the filling:
Melt 2 cups of milk in a glass measuring cup
Heat it in the microwave for 3 minutes or until warm but not boiling
In a separate bowl, whisk together 4 large egg yolks, 2 tablespoons of cornstarch, and 1/3 cup of grated coconut
Slowly add the warm milk to the egg yolk mixture, whisking constantly
Add the remaining 1 cup of grated coconut and microwave for an additional minute
Whisk and cook for another 3 minutes until thickened, stirring once
Remove from heat and let cool in the refrigerator or freezer for 30 minutes
To make the cake: mix 4 tablespoons of unsalted butter with 90g of bittersweet chocolate
Heat it in the microwave for 1-2 minutes in a round 21cm mold until the chocolate has melted
Whisk until smooth, then add 1 cup of fine-grained biscuit crumbs and stir to combine
Pour into the prepared mold and refrigerate or freeze until firm
Assemble by filling with the cooled filling and refrigerating for at least 3 hours
To decorate: melt the remaining chocolate in a small glass measuring cup in the microwave for 1 minute
Use a spoon to create a design on top of the cake
Dust with powdered sugar.
