Chocolate coconut cake with almond crust

10% cream, Coconut flakes, Egg, Almond flour, Butter, 10% cream, Coconut flour, Sugar-free milk chocolate, 99% chocolate, 35% cream, Cocoa powder, Starch-free baking powder, Stevia, Salt, Vanilla

Mix: 8 min. Bake in the oven: 20 min. Heat on the stove: 10 min. Mix: 8 min. Chill in the refrigerator: 12 h.

Melt butter (70 g), add stevia (1 g) and eggs (100 g). Fold in almond flour (80 g), cocoa (20 g), salt (1 g), and baking powder (4 g). Spread in a 15 cm pan and bake at 180°C for 15–20 minutes.

For the filling, heat 10% cream (400 g), gradually add coconut flour (50 g), and bring to a boil. Remove from heat and add stevia (2 g), vanilla (1 g), butter (100 g), and coconut flakes (160 g).

Spread the coconut mixture over the cooled crust. For the glaze, heat 10% cream (55 g) without boiling and pour over milk chocolate (50 g) and 99% chocolate (25 g). Stir smooth, add 35% cream (25 g), cover the cake, and chill overnight.