Saturday Night Treat

Long time no post! I hope that everyone is doing well in the New Year and that it has been a good one for all of you so far! At the same time, I hope that not many of you are on the famous world-wide January diet because today I would like to give you a nice tip for a sweet treat.

I love sweets and I love having treats at home all the time.  I very much enjoy when we bake over the weekend and can then pick up a piece every day during the week :). I am not really a chocolate type of person (lucky me, I guess) and much prefer fresh creamy desserts like cheesecakes, lemon tarts, etc. but I do love this chocolate cake that I made last night. It is a copy of a cake that you can get in a bakery in one of the supermarkets in the Czech republic and I call it “Albertka” – people from the Czech Republic will understand :). It is a very moist and juicy chocolate cake (I don’t like any dry cakes) infused with coconut condensed milk and apart from being a great calorie bomb it is also a perfect chocolate pleasure! I enjoyed it with raspberries, champagne and Mary Poppins on TV last night and what a great Saturday night it was!

Cake "Albertka"

Coconut part:

100g desiccated coconut

½ a can of condensed milk (about 200g)

1 egg

Chocolate part:

100g butter

100g dark chocolate

½ a cup sugar (the original recipe says a whole cup but I believe ½ is enough)

¾ a cup of plain flour

1/8 a cup of cocoa powder

½ a cup of milk

1 egg

1tsp baking powder

1tsp vanilla essence

1. For the coconut part, just mix all ingredients together.

2. For the chocolate part, first break the chocolate and melt it down together with butter in a water bath (place a bowl over a saucepan with simmering water in it - or use a bain-marie if you have one).

3. Mix the cocoa powder with warm milk.

4. Into the butter-chocolate melted mixture add: sugar (½ a cup), vanilla essence (1tsp), flour (¾ a cup), egg (1), the prepared cocoa milk (1/8 a cup of cocoa powder mixed with ½ a cup of warm milk) and at the end the baking powder and mix well together. 

5. Grease a 23cm baking tin with butter, sprinkle a little flour around it and shake out excess flour. Pour (yes, it will be a little bit runny) the batter into the tin, make little balls from the coconut mixture and place them into the chocolate batter.

6. Put into a 200°C preheated oven and bake for 30 minutes. You can check the cake is done by poking a cocktail stick into the middle of the cake. If it's sticky, it needs a little bit longer.

TIPS FOR THE DISH: 

• When you have the coconut mixture ready, place it into a freezer for a bit so that it's thicker and not so soft. You will then be able to sink the coconut balls better into the chocolate batter and will not have brown coconut on the top.
• When adding the flour into the chocolate-butter mixture, do it gradually so that you don't get lumps of flower in it.

Enjoy!

Posted in: chocolate,coconut,desserts,prosecco,raspberries,sweet