Meringue based cake made with no flour. Moist and delicious!
Dessert-Friday! Helloooo weekend!
I couldn’t be more thankful that is finally FRIDAY! Another long week has gone and I am SO looking forward to the weekend.
What are your plans? Mine, beach, friends, dinner out, night drinks at the beach and a yoga-meditation class with an Indian teacher who is visiting Salento. Not bad uh?
But before I get “busy” with all that, let me share with you this week’s dessert. Filled with chocolate and butter, this cake is going to make you fall in love. Crunchy outside but moist and soft inside, it is sweet and moist.
Decorate it with fresh fruit and a dust of dry coconut or powdered sugar.
- 200 g white chocolate
- 28 g dry unsweetened coconut
- 80 g butter
- 100 g sugar
- 1/2 tsp salt
- 5 whole eggs
In a double saucepan melt chocolate and butter. Let it seat to slightly cool
Fold in the egg yolks, one by one, salt and dry coconut, stirring constantly.
In a separate clean bowl whip up the egg whites with the sugar, until you get a stiff merengue
Gently fold in 1/3 of the merengue
Then slowly add the rest. You will get a very airy and fluffy mixture.
Butter a 6inch spring form pan, pour in the mixture and bake at 180 C for 30-40 min.
Remove from the oven and allow it to cool down for 15 min. The cake will sink in, this is TOTALLY normal, do not panic!
Remove the cake from the pan, sprinkle with powdered sugar and decorate with fruit is you fancy! I added some raspberries.
This cake is BEST consumed on the same day, or you can store it for a couple of days under a glass bowl, if temperature is not too hot. I would not suggest to refrigerate it, as the moist in the fridge will make it soggy.