Serves 8
Total Time: 1 hour 30 mins
Ingredients
-
- 5g bitter cocoa powder
- 70g of coconut sugar
- 400ml canned AYAM™ coconut milk, left in the refrigerator overnight (we will use the creamy part)
- 40ml of AYAM™ coconut milk (tetrapak)
- 20ml vegetable oil
- 3 eggs
- 30g + 120g all-purpose flour
- 40g grated dehydrated coconut
- 125g of fresh or frozen raspberries
Preparation:
- Separate the egg yolks from the egg whites.
- In a salad bowl, mix with an electric mixer the 3 egg yoils and 10g of coconut sugar, until thickened.
- Add 20ml of vegetable oil and 40ml of coconut milk (tetrapak). Beat with a mixer again, until thickened.
- Add to the mixture 5g of bitter cocoa and 120g of flour (previously sifted). Mix well and set aside.
- In another bowl, add the 3 egg whites and beat them until stiff using an electric mixer. While continuing to beat, incorporate in 3 times 50g of coconut sugar. Continue beating until the stiff egg whites are firm.
- Gradually incorporate the egg whites into the chocolate mixture. Mix gently until you get a homogeneous mixture.
- On a square or rectangular baking sheet, covered with baking paper, spread the mixture using a spatula (about 2cm thick).
- Bake for 10-12 minutes at 180°C.
- Meanwhile, drain the coconut milk from the can of coconut milk, to keep only the creamy and thicker part.
- Add this creamy part of the coconut milk to a bowl. Add 10g of coconut sugar and whisk with an electric mixer until thickened. add 20g of grated coconut then mix well. Put in the refrigerator for 45 minutes.
- Spread a clean towel on a flat surface. Sift and spread 30g of flour on the towel.
- Once cooked, unmold the chocolate sponge cake on the towel. Roll it up with the towel and let cool.
- Once cooled, roll out the chocolate cake. Spread the previously prepared coconut cream on the sponge cake. Sprinkle on top of the cream, a few raspberries.
- Roll everything up and leave for 1 night in the refrigerator.
- Before serving, sprinkle the log with grated coconut.
