Name: Moist chocolate and coconut cake
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 300 gram dark eating chocolate; 155 gram butter; 2/3 cup firmly packed light brown sugar; 2/3 cup self-raising flour; 3 eggs, separated; 1/2 cup (40g) desiccated coconut; 2 tablespoon underproof dark rum; Chocolate glaze; 85 gram dark eating chocolate; 50 gram butter

Ingredients

300 gram dark eating chocolate

155 gram butter

2/3 cup firmly packed light brown sugar

2/3 cup self-raising flour

3 eggs, separated

1/2 cup (40g) desiccated coconut

2 tablespoon underproof dark rum

Chocolate glaze

85 gram dark eating chocolate

50 gram butter

Method

1.Preheat oven to 180°C. Grease 24cm closed springform pan.

2.Break chocolate into medium saucepan, add chopped butter; stir over low heat until smooth. Transfer to a large bowl and cool 5 minutes. Stir in sugar, sifted flour and cocoa, egg yolks, coconut and rum.

3.Beat egg whites in small bowl with electric mixer until soft peaks form; fold into chocolate mixture in two batches.

4.Pour mixture into pan. Bake cake about 30 minutes. Cool cake in pan.

5.To make chocolate glaze, break chocolate into a small saucepan, add chopped butter. Stir over low heat until smooth.

6.Turn cake, top-side up, onto serving plate. Pour over glaze and stand until set.