O bolo de chocolate com coco é uma união celestial de sabores. O cacau rico e o coco tropical se entrelaçam para criar um deleite irresistível. A umidade do coco se mescla à riqueza do chocolate, resultando em uma textura macia e sabor intensamente indulgente. Cada garfada é uma jornada de contrastes, onde a doçura do coco equilibra a intensidade do chocolate. Seja acompanhado de um café quente ou como atração principal de uma sobremesa, esse bolo cativa paladares com sua combinação clássica que é ao mesmo tempo reconfortante e emocionante. Um casamento perfeito de dois amores culinários.
- 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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