Chocolate Cake and Coconut Cake

Recipe directions

• Making the syrup
• In a pan add the sugar, water and boil until the sugar dissolves. Then add the cognac (or two vanilla pods if you don’t want to use alcohol). Wait a few seconds for the alcohol to evaporate. Then the syrup is ready.

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• Making the whipped cream for both cakes
• In a mixer add 1 litre of plant based cream and whip it until whipped cream.

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• Divide in two halfs and put one half in the refrigerator.
• Making the Chocolate Filling
• In a pan add the heavy cream and put it on medium heat. Wait until it starts to boil.
• Add the milk chocolate couverture. Turn off the heat and stir until the chocolate melts.

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• Pour the chocolate in portions into the first half of the whipped cream. Stir with soft and circular movements.

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• Assembling the Chocolate cake
• Cover the bottom and sides of a cake mold with cling film and pour a layer of the chocolate mixture.

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• Dip the savoury biscuits into the syrup and put a layer in the cake mold.

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• Add another layer of the chocolate mixture,
• Add another layer of savoury biscuits.
• Cover the top with cling film and put in the freezer for a few minutes.

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• Unmould the cake and take off the cling film.

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• Add chocolate truffle to the sides of the cake.

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• Decorate with the chocolate mixture and sweet cherries.

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• Assembling the Coconut cake
• Melt the butter and pour it in the other half of the whipped cream. Stir.

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• Add a layer of the mixture in a cake mold.
• Add a layer of savoury biscuits. Then add another layer of savoury biscuits.
• Cover the top with cling film and put it the freezer for a few minutes.
• Unmould the cake and take off the cling film.

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• Add shredded coconut to the top and sides of the cake.

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• Decorate with whipped cream and sweet cherries.