O Bolo de Chocolate com Coco é um deleite que une duas paixões: o rico sabor do chocolate e a doçura tropical do coco. A combinação perfeita desses ingredientes resulta em uma sobremesa irresistível. O bolo de chocolate é macio, úmido e repleto do sabor encorpado do cacau, enquanto o coco, em forma de flocos ou cobertura, adiciona uma textura crocante e uma doçura suave que contrasta maravilhosamente com o chocolate.
Seja servido em pedaços generosos, acompanhados de uma xícara de café ou chá, ou como sobremesa em uma ocasião especial, o Bolo de Chocolate com Coco é uma combinação de sabores que conquista paladares de todas as idades. É a indulgência perfeita para os amantes do chocolate e do coco, uma explosão de alegria para os sentidos.
- 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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