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Chocolate: Warm Chocolate-Coconut Cake

Source of Recipe

Chef Vicki Wells


List of Ingredients




9 ounces white chocolate, coarsely chopped
3/4 cup coconut milk
1 teaspoon coconut extract
1/4 cup unsweetened shredded coconut, toasted

Place the white chocolate in a small bowl. Bring coconut milk and heavy cream to a simmer in a small saucepan. Pour the hot mixture over the chocolate, let sit for 1 minute and whisk until smooth. Add the extract and fold in the coconut. Mold the mixture into six 1-inch balls. Place the balls onto a baking sheet and freeze for at least 1 hour.

Cake
6 ounces granulated sugar
3/4 cup water
12 ounces unsalted butter, cut into large dice plus more for buttering molds
12 ounces semisweet or bittersweet chocolate, chopped
5 large eggs
5 large egg yolks

Preheat oven to 350 degrees. Grease six 6-ounce ramekins with butter. In a medium pan, combine sugar, water and butter. Bring to a boil. Remove from heat and add chocolate, stir until melted and smooth. In a mixing bowl, combine eggs and egg yolks and beat to mix well. Slowly add chocolate mixture and mix well. Pour into molds and place 1 white chocolate ball into the center of each and bake for 7-8 minutes. Remove from oven and let stand a few minutes before serving.

Yield: 6 servings



Recipe