It seems nearly every recipe in Swedish pastry chef Claes Karlsson‘s cookbook, The Big Book of Desserts and Pastries, is stunningly simple to follow and yields elegant results. Earlier this summer we shared his “secret ingredient” Chocolate Beetroot Cupcake recipe, and now we’re pretty much obsessed with this flourless cake.
This “cake” resembles more of a fudge bar of sorts, with a slightly crispy, sweet coconut base topped with a layer of silky-thick chocolate ganache. It is the perfect make-ahead dessert to serve when you’re expecting company, requiring only 30 minutes (probably less, if you’re organized!) to prepare–using ingredients you likely already have in your pantry–and it sets nicely overnight in the fridge.
Serve this sweet at room temperature – it’s the best way to enjoy melt-in-your-mouth chocolate ecstasy.
Milk Chocolate and Coconut Cake
- 4 cups grated coconut
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 3 Tbsp light corn syrup
- 4 eggs
Milk chocolate filling:
- 1 cup whipping cream
- 1 Tbsp glucose, (may substitute corn syrup)
- 9-oz milk chocolate, finely chopped
- 2 Tbsp unsalted butter, at room temperature
Mix together all the ingredients for the base and spread batter in a greased (preferably square) baking pan. Bake in the center of the oven for 12 minutes at 350F and allow to cool.
In a saucepan, heat the cream and the glucose, and then pour it over the finely chopped chocolate. Allow to stand for 5 minutes. Add the butter and mix well.
Pour the chocolate filling atop the cake base and refrigerate overnight. Serve at room temperature.
Makes about 14 pieces.
About the Author
Excerpted with permission from The Big Book of Desserts and Pastries: Dozens of Recipes for Gourmet Sweets and Sauces, by Claes Karlsson with photographs by Pepe Nilsson. Copyright 2013, Skyhorse Publishing, Inc.