Chocolate Date Cake With Coconut Cognac Sauce Recipes

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COCONUT CAKE WITH CHOCOLATE SAUCE



Coconut Cake with Chocolate Sauce image

Make and share this Coconut Cake with Chocolate Sauce recipe from Food.com.

Provided by evelynathens

Categories     Dessert

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 23

3/4 cup cake flour
1/2 cup sugar
1 teaspoon baking powder
1/4 cup vegetable oil
2 large eggs, beaten lightly
4 large egg whites
1 pinch cream of tartar
1 1/2 cups milk
1 vanilla bean, split
1/3 cup sugar, plus
2 tablespoons sugar
2 tablespoons all-purpose flour
4 large egg yolks
1 1/4 cups very cold whipping cream
1 cup shredded coconut
1 cup milk, plus
2 tablespoons milk
11 ounces semisweet chocolate, chopped (or use chips)
1/2 cup cream, plus
1 tablespoon cream
2 tablespoons butter
1/4 cup sugar
2 cups shredded coconut

Steps:

  • Preheat oven to 350 degrees F.
  • Butter a 9 inch springform pan.
  • In a small bowl, stir together the cake flour, sugar and baking powder.
  • In a bowl, whisk together the oil, whole eggs and ¼ cup of water and stir in the flour mixture into the oil mixture until the batter is smooth.
  • Beat the egg whites with the cream of tartar until they hold stiff peaks.
  • Stir ¼ of the whites into the batter to lighten and then fold in the remaining whites.
  • Pour batter into prepared pan and bake in the middle of the preheated oven for 20-30 minutes, or until a tester comes out clean.
  • Remove cake and let cool.
  • For pastry cream: Scald the milk with the vanilla bean.
  • Scrape the seeds into the milk and discard bean (or rinse it, let it dry and ‘plant’ it into a sealed jar of sugar. In time you’ll have sugar with a vanilla fragrance.) In a bowl, whisk together 1/3 cup of sugar, flour and egg yolks.
  • Whisk the hot milk into the yolk mixture, a little at a time, and whisk for 1 minute.
  • Pour into the pan and bring custard to the boil, whisking constantly, for 1-2 minutes, o until it is thickened.
  • Let cool, uncovered, and chill it, placing a piece of plastic wrap directly on the surface of the hot custard to prevent a skin from forming.
  • Beat the cream with the remaining 2 tblsps sugar until it holds stiff peaks.
  • Fold 1 cup of the whipped cream into the pastry cream, reserving remainder, and fold in 1 cup of coconut into the pastry cream as well.
  • Make chocolate sauce: Simmer the milk with the chocolate, stirring, until the chocolate is melted.
  • Add the cream, butter and sugar and simmer, stirring, until smooth and slightly thickened.
  • Keep sauce warm, covered.
  • Cut cake horizontally into 3 layers with a serrated knife.
  • Spread ½ of pastry cream on top of bottom layer and top with second layer.
  • Spread remaining pastry cream on top of second layer and top with third layer, cut side down.
  • Spread whipped cream on top and side of cake and sprinkle with coconut.
  • Serve with sauce.

Nutrition Facts : Calories 756, Fat 61, SaturatedFat 38.7, Cholesterol 197, Sodium 156.3, Carbohydrate 53.4, Fiber 9.6, Sugar 26.6, Protein 13.6

CHOCOLATE COGNAC CAKE



Chocolate Cognac Cake image

A rich, no bake cake that serves 12. From Debra Fioritto Weber, Your Guide to French Cuisine at about.com

Provided by Nana Lee

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

9 ounces thin ginger snaps
2 3/4 ounces dark chocolate
1/2 cup butter
8 ounces dark chocolate
1 1/4 cups mascarpone cheese
2 eggs, separated
3 tablespoons cognac
1 1/4 cups heavy cream
4 tablespoons superfine sugar
1/2 cup whipped cream
chocolate-covered coffee beans

Steps:

  • Place the cookies in a plastic bag and crush them with a rolling pin.
  • Transfer them to a mixing bowl.
  • Place the 2-3/4 oz. of chocolate and 1/2 cup of butter in a microwave bowl.
  • Place in microwave and melt them in 15 second increments.
  • Stirring a few times.
  • Give the chocolate and butter a final stirring to mix well, then pour over the cookie crumbs and mix together.
  • Put this mixture into a 9-inch springform pan and press down to form a base.
  • Place in the refrigerator while preparing the filling.
  • Place the chocolate in a large microwave safe mixing bowl and melt in 15 second increments.
  • Beat in the mascarpone, egg yolks and brandy.
  • Whip the cream until it just holds its shape and fold it into the chocolate mixture.
  • Using a grease-free bowl and clean beaters, whip the egg whites to soft peaks.
  • Add the sugar, a little at a time, and beat until the whites are thick and glossy.
  • Fold the whites into the chocolate mixture in two batches, until just mixed.
  • Spoon the mixture onto the chilled base and place in the refrigerator for 2 hours.
  • To serve:.
  • Carefully remove the cake from the pan and transfer to a serving plate.
  • Pipe 12 rosettes of the whipped cream and top each with a chocolate coffee bean.
  • Cut into 12 wedges and serve.

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