Formula For Ampere & Size Of Cable

The fourth nigelliana cake. Tropical chocolate cake

What makes this cake yeast in the chapter on chocolate cakes? Be 'is just the coconut and icing inside is black. The icing does not make the cake. Clearly, the culinary aspect of this blog becomes lighter and moves to the 'other entirely dedicated to the kitchen. But some recipe I will definitely caught in the keys. Things Russian, the marathon continues nigelliana, a little 'spompatina, but still.

This cake has a soft cake made with cottage cheese and pineapple, but tastes that prevail are the coconut and chocolate.

Ingredients

for cake

4 rings of pineapple in natural juice drained from their

75 gr. white cheese like Philadelphia

200 gr. flour 0

125 gr.

sugar 75 gr. sugar cane

1 teaspoon baking powder

1 / 2 teaspoon baking soda

200 gr. of butter (I lightened, and 100 grams is not bad. +80 grams of butter. oilseed)

40 gr. cocoa 2 eggs

2 tablespoons Malibu (I replaced it with a simple rum, but Nigella proposes to use instead of pineapple juice)

for icing

2 egg whites

100 gr.

sugar 4 tablespoons golden syrup (ok, hard to find in Italy and they say it can not be replaced, but I substituted vanilla sugar syrup)

1 / 4 teaspoon salt ;

1 / 4 teaspoon cream of tartar

2 teaspoons coconut flavoring

40 gr. desiccated coconut

Working in a mixer pineapple, cheese, and then all the other ingredients. Divide the creamy mixture that results in two molds can be opened 20 cm. I unfortunately only have one. This does not yield to the temptation to do everything at once, rather it is better to cook in two batches. Bake for 20-25 minutes in oven preheated to 180 ° preparation.

While the two halves are cooled to prepare the icing. Do not prepare too early because it is better to spread on hot cake. Put a pan in a water bath. While slightly below boiling water, place in saucepan all frosting ingredients except coconut and desiccated coconut aroma. With an electric mixer fitted for five minutes until the mixture will thicken. Remove from heat, add the coconut flavor. Stuff the cake sandwich with one third of the icing. The rest cover everything and sprinkle with desiccated coconut.