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Chocolate Cake with Coconut Milk
Very light, egg free

Ingredients

150 g flour
100 g almonds, ground
100 g semolina
200 g brown sugar
3 tbsp starch or custard powder
3 tbsp cocoa powder
2 tbsp baking powder
1 pinch(es) salt
2 tbsp vegetable oil
350 ml coconut milk
100 g milk chocolate
portions

Method

Preparation time: ca. 20 min Resting time: ca. 2 hrs / Grade of difficulty: medium / Calories per portion: n/a

Preheat oven to 225°C.

Put all dry ingredients in a bowl, add the baking powder last and stir together with a table spoon. Then add the coconut milk with the oil and beat everythihng quickly with an electric hand mixer.

Put dough into a greased spring form or onto a low baking dish and bake at 225°C for around 35-45 minutes.

Let cake cool properly before removing from the form, otherwise it falls apart.

Melt the chocolate and pour over the cake.

Comments by other users


Isa

23/06/2009 16:21 o'clock

I baked my chocolate cake a second time, this time I sliced it, filled it with vanilla mousse and topped it with thick chocolate cream (made out of dark and milk chocolate and double cream). I have to admit that the upper bit of cake broke, but the chocolate cream topping held it together quite well. I also coated the base of the cake with dark chocolate and left the whole cake in the freezer for a while. It turned out really really yummy and obviously very chocolatey. It just needs to be eaten quickly as the cake is a bit too heavy for the cream and if it's not cooled properly it will cave in. Anyway it's a really easy recipe especially if you can't have eggs, but want a proper chocolate cake.
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