O Bolo de Chocolate com Coco é uma junção sublime de dois sabores adorados. O cacau intenso do chocolate harmoniza-se com a doçura e o aroma tropical do coco. A massa macia e úmida carrega pedaços de coco, proporcionando uma experiência de texturas e gostos. A cobertura de coco ralado torrado complementa o bolo com um toque crocante. Cada fatia é uma celebração de indulgência e conforto, uma fusão que evoca memórias alegres. Seja para momentos especiais ou para saciar um desejo doce, o Bolo de Chocolate com Coco é uma tentação que agrada a todos os paladares.
- 3 eggs
- 1/2 cup of oil or 3 heaped tablespoons of butter
- 1 cup of sugar
- 1 cup of milk
- 2 cups of wheat flour
- 1 cup chocolate powder
- 1 tablespoon yeast
- Pinch of salt
Directions
Liquidize all the liquids plus the pinch of salt until well blended, then add the chocolate powder, beat, add the flour, beat lightly to blend and finish with the yeast just pulsing to mix.
Then pour into a greased and floured tin and bake in a medium oven for about 40 minutes or until you poke a fork and it comes out clean.
- 2 cups of milk
- 1 cup nest milk
- 3/4 cup sugar
- 2 tablespoons butter
- 2 bags (100 grams) of shredded coconut
Finally, I mixed everything together in a saucepan and left it on a medium heat, stirring constantly until it came away from the bottom of the pan.
- 1 carton of condensed milk
- 2 cartons of cream
- 5 tablespoons of chocolate powder
I then brought it to the boil over a medium heat, stirring constantly until it came away from the bottom of the pan. Then, if you like, you can decorate with chocolate sprinkles.
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