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Todlambe
Coconut chocolate cake
Airy cake with vanilla, coconut and white chocolate on a bottom of Oreo biscuits.
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Ingredients
Directions
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Preheat the oven to 160 ° C.
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Grease the cake tin with some butter. Melt the butter in a saucepan.
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Grind the cookies in the food processor and pour the butter.
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Spread the mixture evenly over the bottom of the cake pan and press with the convex side of a spoon.
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Split the eggs, put the proteins in a fat-free bowl. The egg yolks are not used.
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Beat the egg whites with a mixer.
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Add the icing sugar as a spoon to spoon. When all the sugar has been added, continue to beat until the protein shines and forms stiff peaks (5 min).
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Fold the cornstarch, vanilla flavor and coconut carefully through the egg whites.
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Bring a pan with a layer of water to the boil. Chop the chocolate into small pieces and place in a refractory bowl or pan that fits exactly on the pan.
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Hang the bowl or pan in the pan with hot water, but make sure the bowl does not touch the water. Let the chocolate melt (au bain-marie).
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Spatula through the protein mixture. Spoon this mixture evenly on the cookie base and smooth. Bake for about 25 minutes in the middle of the oven.
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Remove from the oven and allow to cool in the form in 2 hours. Cut the coconut chocolate cake into 12 strips. Yummy! .
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Nutrition
465Calories
Sodium7% DV165mg
Fat46% DV30g
Protein10% DV5g
Carbs14% DV43g
Fiber12% DV3g
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