FROM OTTOLENGHI’S “SWEET” COOKBOOK
Sometimes you need something rich and decadent… Something that will give you that delirious chocolate/sugar high. Well, this is THE dessert. I bought one at Ottolenghi in London and planned on having just a few bites, but after the first one, I knew it was over. This is the best Flourless Coconut and Chocolate Cake I have ever had. In fact, it might be the BEST dessert I have ever had. And for a sworn chocoholic, that’s saying a lot.
“THERE IS NOTHING BETTER THAN A FRIEND, UNLESS IT IS A FRIEND WITH CHOCOLATE.”
Charles Dickens
OTTOLENGHI’S FLOURLESS COCONUT AND CHOCOLATE CAKE
Prep Time: 5 Minutes
Cook Time: 50 Minutes
Total Time: 55 Minutes
Serving Size: 10-12
INGREDIENTS
CAKE
- 3/4 cup + 2 tbsp unsalted butter (room temp)
- 1 1/4 cups granulated sugar
- 2/3 cup finely shredded coconut
- Scraped seeds of one vanilla pod
- 1/4 tsp salt
- 4 large eggs
- 1 2/3 cups almond meal
WATER GANACHE
- 2 oz dark chocolate (70% cocoa solids), roughly chopped into 1/3″ pieces
- 2 tbsp granulated sugar
- 1 tbsp light corn syrup
- 3 tbsp water
- Scraped seeds of 1/4 vanilla pod
- 1 1/2 tbsp unsalted butter (room temp, cut into 3/4″ cubes)
DIRECTIONS
FOR CAKE
Preheat oven to 350-degrees. Grease (bottom and sides) 9-inch springform pan. Line pan with parchment paper.
On medium-high speed, mix butter, sugar, coconut, vanilla seeds and salt in electric mixer (use paddle attachment). Mix until pale and fluffy (about 3 minutes). Add the eggs one at a time, beating well after each addition.
Turn to low speed and add the almond meal until just combined.
Scrape the mixture into the pan and bake for 40 minutes. Cake should be golden brown on top and skewer inserted into the middle should come out clean.
Remove cake from the oven and set aside to cool completely.
FOR GANACHE
Place the chocolate in a bowl and set aside.
Put sugar and corn syrup in a small saucepan on medium heat. Stir to combine until sugar has melted. Then increase heat to medium and bring to a boil stirring gently from time to time. Boil for 7 minutes (until pale amber in color).
Remove from heat and gently add water and vanilla seeds (if the mixture solidifies, bring it back to the heat until it melts again).
Remove the pan from the heat and wait for a minute before pouring the mixture over the chocolate. Allow the mixture to stand for 3 minutes, then whisk to combine.
Add butter (a couple of cubes at a time), whisking in between cubes. The consistency should be that of thick syrup.
FINISHING TOUCHES
Spread the ganache over the top of the cake, letting it run down the sides a little. Serve!
*SPECIAL NOTES
This cake will keep well for up to 5 days in an airtight container. It tastes better the second day.
For more Ottolenghi dessert recipes, see Sweet by Ottolenghi. For our decadent Chocolate Caramel Tart Recipe, go here.
