55 g dark chocolate (70%), broken into small pieces
85 g of cocoa
200 ml of boiling water
100 g ground almond
50 g soy flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
Pinch of salt
90 g butter, softened
200 g xylitol
5 eggs, at room temperature
125 ml coconut milk, at room temperature
80 ml whipping cream, chilled
220 g mascarpone cheese, chilled
2 tbsp. coconut liquor (Malibu or similar or coconut essence)
30 g desiccated coconut
3 tbsp. Xylitol, powdered (or more to your taste)
2 tbsps. of xylitol, powdered
1 tbsps. sour cream
1 1/2 tbsps. cocoa
30 g butter
½ teaspoon gelatine
1. Preheat oven to 170 C / Gas Mark 5 and line two identical baking tins with baking paper (squared 23 cm or sandwich tins)
2. Place chocolate and cocoa in a bowl and cover with boiling water. Stir well until you get a nice and smooth mixture. Set aside to cool down a bit.
3. Sift ground almond, soy flour, baking powder and bicarbonate of soda.
4. Using electric mixer beat butter with Xylitol. Add egg yolks one at the time beating continuously.
5. Add coconut milk and chocolate mixture (in few stages, about 2 or 3 spoons at a time).
6. Add sifted dry ingredients and mix briefly with the electric mixer.
7. Beat egg whites until soft peaks form and fold in gently using a spatula.
8. Pour the batter into the baking tins and bake for about 20 minutes (check with the skewer if the cake is baked. Skewer should come out clean). Let it cool down completely.
Spread the coconut filling on one cake and top with the second one.
Dissolve gelatine in small amount of hot water (2 or 3 tablespoons). Place the rest of the ingredients in a small pan and bring to boil. Mix well and let it cool slightly. When it starts to thicken spread on top of the cake.