Chocolate and Coconut squares
A beloved cake with many names like “Snoddas”, “Kärleks mums” (“Yummy love” ), “Coconut squares”
Ingredients
- 5 Eggs
- 360 g Sugar granulated (1¾ cup)
- 240 g Flour (2 cups) plain
- 3 tsp Baking powder
- 1 pinch Salt
- 5 tbsp Cocoa powder good quality
- 200 ml Water (⅚cup) or (6 3/4 oz)
- 300 g Butter (10.5 oz)
- 200 g Dark chocolate (7 oz) 65-70% chopped
Chocolate Glaze
- 200 ml Heavy cream (⅚cup) or (6 3/4 oz)
- 50 ml Espresso (¼cup)
- 200 g Dark chocolate (7 oz) 65-70% chopped
Topping
- 100 g Desiccated shredded coconut (1 cup) unsweetened
Instructions
Cake
- Begin by preheating the oven to 200°C (392℉).
- In a bowl, whisk together the eggs and sugar until fluffy.
- In a separate bowl, combine the flour, baking powder, salt, and cocoa powder.
- Gradually sift the flour mixture into the egg batter, gently folding until fully incorporated.
- Melt the butter and mix it with water before adding it to the batter, stirring until smooth.
- Line a 40x30 cm (11.8 x 15.7 in) baking tray with non-stick baking paper, then pour the batter onto it.
- Roughly chop the chocolate and sprinkle it over the batter.
- Bake the cake in the center of the oven for 15 minutes, ensuring it remains slightly sticky when tested with a toothpick.
- Once baked, allow the cake to cool completely.
For the Glaze
- Heat the cream and espresso until warm, then stir in the finely chopped chocolate until melted and smooth.
- Spread the warm glaze over the cooled cake, adding an extra layer of richness.
For the Topping
- Sprinkle the cake with desiccated shredded coconut and allow it to cool before cutting into squares.
Notes
To ensure its moistness, store the cake in an airtight container in the refrigerator.