Sunday, March 06, 2016

Today's Recipes: Chocolate Cake, And Coconut Tart

Hello, girls! How are you doing?
These cakes were  made especially to kill me and my sisters desire to eat it and feel the flavors of our childhood. And the chocolate cake and coconut tarts, of course, translates very well this season as magical of our lives !! Who ever asked Mom to bake a cake with a lot of chocolate? At home it was so, my sisters and I loved to eat coconut cake, and it was not necessary to be a special time to ask our mother to make it, a rainy afternoon was enough reason !! But when we got older all Sunday is a special cake day, I make coconut pie and my sister make chocolate cakes, that was a good time of our teenager.

Chocolate cake with chocolate cream filling 

250g of flour
180g of Sugar
100 g of chocolate powder
70 g of butter
5 Eggs
2 cans of condensed milk
2 dl of milk
1 teaspoon of baking powder
Chocolate  sprinkles
 Butter for greasing
 Flour for dusting
Chocolate Cake

In a bowl, beat the egg whites until firm consistency, add the egg yolks, then the sugar beating constantly. Add milk, beat well, add the flour with baking powder and half the chocolate powder and beat.
Pour the previous mixture in a round bake pan greased with butter and dusted with flour and bake in preheated oven at 180 ° C for 45 minutes or until thoroughly cooked. Remove cake from the oven, let it cool, unmold it and cut it in half to get two slices.
Bring to the boil a pot add condensed milk, the remaining chocolate powder, and butter, mix and cook over low heat and stirring constantly, for 10 minutes or until getting a cream consistency. Spread half of the bottom slice of the cake, replace the top and spread all over the cake with the rest of the cream. Serve sprinkled with chocolate sprinkles and decorated to taste.

Coconut and yogurt Tart

1 roll of shortcrust pastry
250 g of grated coconut
3 eggs
1 can of condensed milk
1 cup of yogurt (coconut flavor)
1 sachet of vanilla flavor sugar
Coconut Tarts

Turn on the oven to 180 degrees. Place the shortcrust pastry in a tart baking pan, mold it very well, trim and chop the bottom with a fork.
Pour the condensed milk into a bowl, add the eggs and stir well. Add the yogurt and vanilla sugar and stir again. Then add the grated coconut, mix well, pour into the tart baking pan and bake for about 30 minutes or until cooked through and browned.
Remove, let cool slightly unmold, let cool completely and serve decorated to taste. Can sprinkling with grated coconut or powdered sugar.

I hope you like it!
Bon Appetite!!!

♥♥♥♥ XOXO ♥♥♥♥

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