Coconut cheese bomb cake
Cheese and Coconut Bomb Cake: An Irresistible Delight
We invite you to discover a cake that has already won many hearts and taste buds: the Cheese and Coconut Bomb Cake. This recipe, beyond its wonderful taste, brings a touch of nostalgia, reminding us of the simple and delicious desserts our grandmothers used to make. With a mix of ingredients that blend perfectly, you will create a dessert that will impress everyone. Let's get started!
Total time: 1 hour
Preparation time: 25 minutes
Baking time: 35 minutes
Number of servings: 8
Ingredients:
For the base:
- 4 eggs
- 60 g sugar
- 2 tablespoons cornstarch
- 2 tablespoons flour
- 1/3 teaspoon baking powder
- 50 g melted chocolate
- 2-3 packets vanilla sugar
For the bombs:
- 250 g cottage cheese
- 50 g grated coconut
- Sugar to taste
- 3 heaping tablespoons cornstarch
- 1 egg
For the sauce:
- 120 ml milk
- 50 g butter
- 100 g chocolate
- 50 g sugar
Step-by-step preparation:
1. Preparing the bombs: In a bowl, mix the cottage cheese with the grated coconut, sugar, and egg. It is important to use well-drained cottage cheese to avoid a too-wet mixture. If you want to sweeten the composition more, add sugar to taste. Mix the ingredients well until they form a homogeneous composition.
2. Forming the bombs: Line a baking tray with parchment paper. Use a spoon to form small balls from the cheese and coconut mixture, placing them in the tray. If you prefer, you can use a bundt pan, as I did. The bombs will take on an attractive shape, making the appearance more interesting.
3. Preparing the base: In another bowl, beat the eggs with the sugar until fluffy. Then, add the melted chocolate and mix well. Gradually incorporate the cornstarch, flour, vanilla sugar, baking powder, and a pinch of salt. These ingredients will add flavor and structure to your base.
4. Assembling: Pour the base mixture over the cheese bombs in the tray, making sure to cover them evenly. You can use a spatula to smooth the surface.
5. Baking: Preheat the oven to 180 degrees Celsius. Bake the cake for 35 minutes or until it turns golden and a skewer inserted in the middle comes out clean.
6. Preparing the sauce: In a small pot, add the milk, butter, and sugar. Bring the mixture to a boil over medium heat. Once it has boiled a few times, remove the pot from the heat and add the chopped chocolate. Mix well until the chocolate is completely melted. If you want a thicker sauce, boil the mixture for a few more minutes.
7. Serving: When the cake has cooled slightly, invert it onto a plate. Then, pour the warm chocolate sauce on top. The base will absorb some of the sauce, resulting in an absolutely delicious dessert!
Useful tips:
- If you want a denser sauce, you can boil the milk and chocolate mixture longer.
- This cake pairs perfectly with a scoop of vanilla ice cream or a fragrant coffee.
- You can experiment by adding flavors such as vanilla extract or lemon zest to the bomb mixture for a fresh taste.
Nutritional benefits:
- Cottage cheese is a good source of protein and calcium, essential for bone health.
- Coconut brings healthy fats and antioxidants, contributing to daily energy.
Frequently asked questions:
1. Can I use a different type of cheese?
Yes, you can use goat cheese or ricotta, but make sure they are well-drained to avoid affecting the cake's texture.
2. How can I adapt the recipe to be gluten-free?
Replace regular flour with almond or coconut flour.
3. Can the cake be stored?
Yes, the cake keeps well in the fridge for 2-3 days. That is if you manage to have any left!
I assure you that this recipe for Cheese and Coconut Bomb Cake will quickly become a favorite in your family. Whether you enjoy it at a gathering with friends or prepare it for a special occasion, it is impossible not to bring a smile to the faces of your loved ones. Savor every bite and don't forget to share the joy of cooking!
Ingredients: For the base: 4 eggs, 60 g sugar, 2 tablespoons cornstarch, 2 tablespoons flour, 1/3 teaspoon baking powder, 50 g melted chocolate, 2-3 packets vanilla sugar. For the filling: 250 g cheese, 50 g grated coconut, sugar to taste, 3 tablespoons cornstarch, 1 egg. For the sauce: 120 ml milk, 50 g butter, 100 g chocolate, 50 g sugar.
