Wednesday, December 2, 2009
Every once in a while, I get a little obsessed with a flavor combination. These past couple weeks, it's been chocolate and coconut. There's just something about dark, velvety chocolate and crunchy toasted coconut. isn't there? First, let me talk about toasting. Toasting coconut really, really makes a difference. Trust me, I'm a bit of a lazy cooks at times, but I never skip this step because of how much more flavorful the end result is. The same goes for slithered almonds- they taste that much better when slightly golden and toasted. In fact, just the smell of them while they're toasting in the pan reminds you what flavor you're actually cooking with.
These bars turned out to be delicious! They're not too sweet, and the combination of chocolate ganache, toasted coconut and chocolate base was really a winner. I'm planning out my Christmas baking packages, and this will be a great addition. Cut in smaller bit-size pieces they should be a great addition to my ever-growing list of must-bakes for the Holidays.
We bought our Christmas tree this weekend, and it has to be the nicest tree I've had with Oliver. It's plump yet elegant, and is just waiting to be dressed. I have a batch if gingerbread batter in the fridge waiting to be transformed into tree ornaments - it's hard not to be in the Christmas spirit now!
Adapted from BBC Good Food
100 grams (1 stick) of softened butter
100 grams (1/2 cup) of granulated sugar
2 eggs, beaten
140 grams (1 cup) of self-rising flour
1 tsp of baking powder
2 tablespoons of cocoa powder
2 tablespoons of milk
1/4 cup of bittersweet chocolate chips
A good splash of heavy cream
100 g of dessicated coconut
Preheat your oven to 350F. Butter and line and 20cm square tin.
Cream the softened butter and sugar with a hand mixer until pale and creamy (about 2 minutes). Add the eggs and beat until just combined.
Sieve in the flour, baking powder and cocoa. Beat in the milk. Place the batter in the tin making sure it's evenly distributed in the pan. Bake for 18-20 minutes or until the cake springs back when pressed.
Let the cake cool for a few minutes before removing from the tin.
While the cake is cooling, make the chocolate ganache. Using a double boiler, gently melt chocolate. Once melted, transfer chocolate to a small bowl and add a good splash of heavy cream. Whisk until the cream is fully incorporated.
Place a pan on medium heat. Add the coconut to the pan and stir until the coconut turn lightly golden. Remove from the heat. Stay close to the pan when toasted the coconut because it can burn easily. Remove from the heat as soon as the coconut is golden as it will continue to cook if left in the warm pan.
Cut the cake into small squares. Using a spoon, add a dollop of chocolate to the top of each square and spread to create an even layer. Sprinkle with toasted coconut. Store in an airtight container for up to 3 days.